Cake roll home cooking, authentic cake roll how to do

Ingredients for Cocoa Marble Cake Roll

Egg Yolks 80g Caster Sugar 70g

Corn Oil 60g Egg Whites 160g

Milk 80g Low Flour 65g

Lemon Juice 5 Drops Cocoa Powder 8g

Heat 18g Hot Water 1 Can of Walnuts

White Cream 300g Granulated Sugar (For Creaming) 15g

How to make Cocoa Marbled Cake Rolls

Step 1

Prepare the necessary ingredients Sift the gluten powder once in advance Separate the egg whites and yolks, and put the egg whites in the freezer

Step 2

Mix the cocoa powder with the hot water and set aside

Step 3

Milk 20g of sugar and corn oil, emulsify and mix well

Milk and sugar, and then add the milk. Emulsify and mix well

Step 4

Need to stir for 3.4 minutes to get a thicker consistency

Step 5

Sift in the low-flour powder

Step 6

Draw a line to mix well

Step 7

Free of dry powder, then pour all the egg yolks

Step 8

Mix well in one word, if there are flour lumps, you can use a spatula to press a few times. Step 9

At this point, preheat the oven to 175 degrees Celsius. Remove the egg whites from the fridge and add 5 drops of lemon juice, whisking at high speed until coarse bubbles appear

Step 10

(egg whites **** 50g of caster sugar) Add one-third of the caster sugar

Step 11

Use whisk to beat until the color changes from clear to light. Whip until the color changes from transparent to white, then add one third of the sugar

Step 12

Whisk until the meringue is slightly shaped, then add the last sugar

Step 13

Whisk until the whisk is wet, and when you lift the head of the whisk, there is a curved hook

Step 14

Next, you will be able to mix the meringue and the yolk

Step 14

Mixing meringue and yolk

This is the first step in the process, so you will have to mix the meringue and yolk with the egg white. p>Step 15

Take one third of the meringue and put it into the egg yolk paste, mix well

Step 16

Pour the egg yolk paste back to the meringue

Step 17

Toss it well (don't stir in a circle)

Step 18

Take a very small amount of the egg paste and pour it into the green tea paste, mix well

Step 19

Take a very small amount of the egg paste and mix well

Step 19

Take a very small amount of the egg paste and mix well

Pour the cocoa paste back into the egg paste and mix 1-2 times

Step 20

Pour into a square pan and smooth with a spatula, then shake a few times to get rid of any air bubbles

Step 21

Place the pan in the oven at medium turn for 20-25 minutes at 170 degrees Celsius

Step 22

After it is done, place it on a cooling rack. Put it on a cooling rack and let it cool slightly for 10 minutes. Use a release cutter to hang a circle around it. Put greaseproof paper on it and turn it upside down, tap the square plate all around, the cake roll embryo can be released directly from the mold. Cover with greaseproof paper and allow to cool before rolling

Step 23

Continue to prepare the filling, whipping the cream with 15g of caster sugar until it reaches 9 points, and chopping the yellow peaches into pieces

Step 24

Flip the roll over when rolling, and remove the baking paper

Step 25

Put the buttercream on and put in the pieces of fruit, and then roll it up from the left to the right. Tighten up the neck to close.

Step 26

Place the cake in the refrigerator for 3 hours and cut off the edges.