Cake body

85g milk

65 grams of corn oil

65 grams of low-gluten flour

8 grams of cocoa powder

Milk powder 12g

Five eggs

70 grams of fine sugar.

A few drops of lemon juice (white vinegar)

Sandwich stuffing

Dark chocolate (75%) 40g

20g whipped cream

Milk10g

Cream 120g

6 grams of fine sugar

step

1 Weigh the cake raw materials, sieve the cocoa powder, add about 20g pure milk, and stir until it is even without particles.

2 Pour the remaining milk into the basin, and pour in the corn oil. Heat in water and stir while heating. Stir in one direction to emulsify corn oil and milk.

3. Sift the low-flour and milk powder together, then add them and stir until they are even without particles.

4 separate the eggs, seal the egg whites with plastic wrap and put them in the refrigerator for a period of time. Add the egg yolk and stir well. Then divide it into two parts, one part is mixed with cocoa paste evenly.

Take the egg whites out of the refrigerator, add 1/3 sugar and lemon juice, and start beating. Add 1/3 white sugar when it is fisheye-like, and add the remaining white sugar when it is textured, and beat until it is neutral and dry. The protein peak is hooked and the tissue is delicate.

6 Divide the beaten protein into two parts, one part is evenly mixed with the pot without cocoa powder, and the other part is evenly mixed with the pot with cocoa powder. When stirring, protein should be added into the paste twice, then poured into protein and stirred evenly, starting from the bottom. Put two kinds of batter in a paper bag.

7 spread oil paper on the bottom of the baking tray, first squeeze some white batter into the middle of the baking tray, shake it, then squeeze the chocolate batter into the middle of the white batter, and shake it after squeezing. Alternate in turn, try to flatten the batter every time you squeeze it until it is all squeezed. Draw the word "rice" on the batter with a toothpick or a slender tool, and draw each line from the periphery to the middle. The toothpick does not need to be inserted at the bottom, but can be inserted in 2/3 places (to prevent the oil paper from being poked).

8 oven 150 degree fire, 140 degree fire, preheat in advance 10 minute. After the cake is confused, put it into the preheated oven and bake it for 30 minutes (the specific temperature and baking time depend on the actual situation of your oven).

Take out the baked cake, pour it on oiled paper, let it stand and cool, and demould it after it is completely cooled.

10 to make stuffing, chop up dark chocolate, pour it into a bowl, then pour in milk and light cream, put it in water and heat it until it melts, stir while heating, take it out in one direction until the chocolate has no particles, and cool it at room temperature.

1 1 Add sugar to the light cream and beat until 80% of the hair is made. Pour the cooled chocolate sauce into the whipped cream and stir well.

12 Put the stuffing on the cake, put a rolling pin under the oiled paper, roll up one end of the cake, and roll it forward with the oiled paper with the rolling pin. When rolling, use a little force to make it more compact Put the rolled cake roll in the refrigerator and let it stand for 30 minutes (the taste is the best after refrigeration for one night, the moisture of cream will be absorbed by the cake embryo, and the cake will become more moist and smooth).

skill

1, cocoa powder will agglomerate, and sieving only removes particles. If the evenly stirred cocoa paste feels dry, you can add some milk.

2. Heat milk and corn oil in water. Protein in milk can emulsify oil and make it easier to mix flour.

3. When mixing the batter, use the "Z" mixing method to mix evenly, and don't circle, which will reduce the strength of the batter.

4. The batter with cocoa powder is easy to defoam when it is stirred, so it is finally stirred.

5. Send protein, you can add all the sugar at one time, stir at low speed until saccharification, and then send it to neutral drying at high speed; You can also add it in three times, just like Qifeng cake.

6. Put the cake upside down on oiled paper and let it cool. After the cake is thoroughly cooled, turn it over, remove the oily paper, draw it around with a knife, and then spread clean oily paper. Then put the cake upside down on oiled paper, and it will be easy to demould.