Introduction

National Chocolate~>Jinsha!! Rich nutty aroma, familiar taste, delicious! ! The point is it's really not sweet. (Because I am not an ant).

Ingredients

1 non-stick baking pan 1 vegetable oil 50g milk 80g low-gluten flour 55g sugar-free cocoa powder 25g whole eggs (about 52g) 1 egg yolk 4 egg whites 4 fine sugar 80g lemon juice, a few drops of animal fresh cream, 200g sugar, 5g Ferrero Rocher chocolate, 8 sugar-free cocoa powder 3g

Method

1

Place a baking sheet White newspaper for baking.

2

Preparation: 1. Weigh and prepare all materials. 2. Sift low-gluten flour and cocoa powder and set aside. 3. Crush the Ferrero Rocher chocolate with a pin and set aside. 4. Place the egg whites in the refrigerator.

3

Prepare egg yolk paste: For noodle scalding method, heat vegetable oil over low heat until oil streaks appear (about 85 degrees). Turn off the heat, pour in sifted flour and mix well.

4

Add milk and stir evenly. It will be a little difficult to mix at this time, so it doesn’t matter if you mix slowly.

5

First add the whole eggs and mix well, then add 4 egg yolks and mix well.

6

After stirring evenly, the egg yolk paste will be formed.

7

Beat the meringue: Beat the egg whites at high speed, add lemon juice and 20g sugar, and beat at medium speed until the bubbles become thinner and lines appear. Add another 40g of sugar, turn to high speed and beat until large curved hook (about 3 to 4 cm long). Finally, add 20g of sugar, beat at high speed until the curve is about 2 cm, then turn to low speed and shake back and forth for 10 seconds to adjust the fineness of the meringue.

8

Take 1/3 of the meringue and mix it into the egg yolk batter, use a rubber spatula to turn it over along the edge of the basin, and mix evenly with a cutting and mixing motion.

9

Pour the egg yolk batter just mixed into the remaining meringue, turn it up from the bottom, and use the cutting and mixing method to fold in the remaining meringue. Mix evenly with egg yolk paste. Pour the mixed batter into the baking mold 34*24.5*2.5. And use a spatula to spread the batter evenly. Before putting it in the oven, tap twice to shake off excess foam and place it in the preheated oven. Bake at upper heat 190/lower heat 150 degrees for 10 minutes, then bake at 170/140 degrees for 18 minutes.

10

Take out the cake immediately after baking. Shake the baking pan twice to let the heat escape. Then remove the cake from the baking pan, place it on a wire rack, and place it on the iron rack. Peel off the sides of the parchment paper and let cool completely. (Cover a piece of white newspaper on top of the cake to prevent the surface from drying out)

11

Make chocolate whipped cream frosting: 1. Beat the whipped cream into bubbles first, then add sugar, and use an electric Turn the egg beater to low speed 3. 2. Slowly beat until it reaches 6 to 7 points, and then I will switch to manual adjustment to avoid overbeating (you can stop when the beating level is as shown in the picture). 3. Fold the crushed Ferrero Rocher chocolate and cocoa powder into the whipped cream and stir evenly. 4. Cover the steel basin with a layer of plastic wrap and refrigerate until ready.

12

At the beginning of rolling the cake, use a knife to cut 2-3 lines without cutting to the bottom (so that the center will not crack easily when rolling), and then apply some Refrigerate the cocoa whipped cream filling until ready to use. When applying the cocoa cream filling, apply it thicker near you and thinner toward the outside.

13

Take a stick and place it under a white newspaper closer to you. Pull up the baking paper and hold the stick tightly from your side. /Roll out the baking paper. While rolling, push forward while rolling and shaping. Turn the rolled cake around, and finally roll up the entire cake with baking paper, roll up both sides tightly, and place it in the refrigerator.

14

Refrigerate for about 4 hours, then take out and slice after setting.

15

In this way, the rich nutty Ferrero Rocher chocolate cake roll is completed!