How to make chocolate whirlwind cake rolls, without cracking or sticking to the skin, and it will be successful once you make it?

The large brown outer skin exudes a charming luster and a light chocolate fragrance. After being cut open, the inner texture is in a beautiful spiral shape, blooming quietly on the plate like a flower. Take a gentle bite and you'll find it soft, delicate, and delicious, with a slightly bitter taste. It's more chocolatey than the original cake roll, but not as single as a pure chocolate cake roll. It has a rich and well-organized taste.

Today I will share with you the recipe of "Cocoa Hurricane Toast Bread". It is simple and delicious, and you can know it at a glance. Let's take a look and learn how to make it for your family. Adults Kids love it.

Cocoa hurricane toast bread food: 5 eggs, 60 grams of low-gluten flour, 40 grams of fine sugar, 10 grams of cocoa powder, 20 grams of water, 35 grams of cooking oil, 60 grams of milk, 150 fresh cream grams, 15 grams of fine sugar. Method; first step

Separate the eggs into two clean bowls without water or oil. Pour the milk into a bowl, add cooking oil, and stir until it becomes emulsion. Sift the low-gluten flour into a bowl and mix in a "Z" shape. Add egg yolks to the bowl and stir. Make a smooth batter and set aside for later use. Step 2

Put cocoa powder into 20 grams of mineral water and stir. .Add two drops of white rice vinegar to the protein, beat with a whisk until fish-eye foam forms, add fine sugar in three batches, beat until close to hard peaks. Add 1/3 of the whipped egg whites into the batter and mix evenly. Then pour a little bit of the batter into the remaining whipped egg whites and mix evenly. Take a spoonful of the mixed batter and pour it into the cocoa paste, and mix evenly. Step 3

Put two-fifths of the mixed flour into the cocoa batter and mix evenly. Make two kinds of batter. Take out the baking pan, put a layer of parchment paper on it, pour the original batter into the baking pan, and smooth it out with a scraper. The electric oven is set in advance to 150 degrees and heated for 5 minutes. Put the cocoa batter into the piping tip, pipe it into the baking pan, and smooth it out with a scraper. Then use clean fingers or a thicker wooden stick to draw a continuous curve in the cake batter according to the direction drawn by the bottom line, then rotate it 90 degrees, follow the direction of the green line, and draw a continuous curve in the same way. Score into the bottom of the baking pan.

Put the baking sheet into a well-heated electric oven and bake at 150 degrees for 25 minutes. Add 15 grams of fine sugar to the fresh cream and set aside. Remove the baked cake and let cool. Cover the cooled cake with a piece of parchment paper, turn it over, apply the polished cream, apply a little more close to itself, lift the parchment paper with a rolling pin, roll it up, wrap it in the parchment paper, and set it in the refrigerator. Remove the slices after 30 minutes. The delicious and beautiful Cocoa Hurricane Toast Bread is ready to be used.