Cake body
Low gluten powder 60g
3 eggs
Salad oil A 30ml
Salad oil B 15ml
Fine sugar A 45g
Fine sugar B 20g
Cocoa powder 10g
Water 40ml
Filling
Cream 250g
Dark chocolate 85g
20g of fine sugar
Strawberry right amount
How to make chocolate strawberry cake rolls?
Salad oil B is heated to about 40 and mixed with cocoa powder.
Fine sugar B and egg yolk are mixed evenly.
Add salad oil A and water in turn, and stir quickly and evenly.
Sift in the low-gluten flour and stir until it is dry and smooth.
Beat the egg whites, add fine sugar A three times and beat the egg whites until they are hooked.
First, mix 1/3 protein with egg yolk paste, add cocoa solution and stir quickly and evenly, then add the remaining protein and stir evenly.
Put it into a baking tray and scrape it with a scraper.17515min.
Mix melted dark chocolate with whipped cream.
Spread the cream evenly on the cake slices, slightly higher and slightly lower.
Put the strawberries neatly on the cream without head and tail. Roll up and refrigerate for 3 hours.
Sift cocoa powder for decoration.