Silky mascarpone cream, delicate and delicate Mocha embryo, cold coffee milk brings a rich coffee aroma without bitterness. The two formulas can be added without adding milk. It is recommended that if you have the conditions, you can try it. The cold-extracted coffee milk of the deep-roasted coffee beans is full of bitterness and has no bitter taste. It is different from adding coffee powder. Another sign of sweetness, "Cinnamon Milk Roll" https://www.xiachufang.com/recipe/102334416/ This is a thin roll formula, thick roll production see here: https://www.xiachufang.com/ Recipe/102311306/Another O-volume method can be found here: https://www.xiachufang.com/recipe/102315004/Basic baking video compilation from shallow to deep: https://www.xiachufang.com/recipe_list/ 107044141/ Ask the tool model to see this ~https://www.xiachufang.com/recipe/102299400/
Soak coffee milk two days earlier. Prepare 15 g of deep-baked coffee beans and put them into a sealed bag.
Hit with a rolling pin and break it.
Put in the container.
Pour in milk and whipped cream.
Refrigerate and soak for one day. Soaked in coffee beans, the aroma is not too bitter. If there is no coffee bean, you can choose: 1. Add 1 packet (1.8g) black coffee powder when cooking milk 2. Omit the coffee beans, make the original milk jelly 3. Do not do it, if there is no milk cream formula And rolling techniques.
Make coffee milk jelly one day earlier. The formula can make 7 pieces of 3*3*3cm milk, just enough to run out. The gelatin tablets are soft and ready for use.
The coffee milk is poured into the milk pan along with the broken beans.
Open the fire and add the fine sugar.
Stir and boil.
After the fire is turned off, add a soft gelatin tablet and stir to dissolve.
Pour into the ice tray (the same ice tray as the fragrant milk jelly roll https://www.xiachufang.com/recipe/102334416/).
Freeze overnight for spare. Note: 1. Boil the coffee beans together with the milk to get a more intense coffee aroma. 2. After the fire is turned off, add the gelatin tablets. 3. Freeze rather than refrigerate.
Then come to make a Mocha cake embryo. Preparation: 1. Preheat the oven at 180 °C 2. Bake the plate with oil. 3. The hot water is washed away from the cocoa powder and the black coffee powder, stirred and dissolved, and cooled for use.
Pour mocha paste into the egg bowl (must be completely cooled).
Drop in vanilla extract.
Pour coffee and wine. (Vanilla and coffee can't be done)
Sift into the flour.
Stir into a mass.
Add the egg yolk and mix well.
Next, make a protein cream. The protein is given and the sugar is divided into three times.
Send the first sugar to the big bubble.
The second sugar is sent to the foam to make it fine.
When you send it to the eggbeater, the meringue will slip back into the basin and pour the remaining sugar.
Send to wet foaming. At this point, gently shake the egg bowl and the protein will move. Don't overdo it.
Slowly lift the mering off the whipped cream on the egg.
Spoon a spoonful of protein cream and egg yolk paste and mix well.
Rewind back into the protein cream.
The scraper sticks to the bottom to finish the batter.
Form a smooth and smooth batter.
The high place is added to the mold to eliminate large bubbles. (If you are not sure if the baking tray is not stained, it is best to put a piece of oil paper on the bottom, like the fragrant milk jelly roll https://www.xiachufang.com/recipe/102334416/.)
Tilt to the four corners to spread the batter evenly over the baking sheet.
Seismic mode, eliminate large bubbles and spread the plane paste.
Note: 1. Mocha paste should be used after cooling and cooling, otherwise it will cause the flour gelatinization to directly affect the egg yolk paste state. 2. Do not hit the protein cream too hard, otherwise the back is not easy to level. 3. If you are not sure, the bottom is the best pad (yes, I am lazy_(:зゝ∠)_)
The baking time and method of the two kinds of rolls are different. It is necessary to keep the outer skin (positive roll) tiramisu milk jelly roll: 180 ° C middle layer 17 minutes, turn 3 minutes hot air (rewind) tiramisu cream roll: 180 ° C, the middle layer 19 minutes.
If it is a positive roll, it needs to be cooled before releasing the mold. (For details, please refer to 'Citron Milk Roll' https://www.xiachufang.com/recipe/102334416/) If it is a reverse roll, release it immediately after it is released. The next video will show you how to make a smooth and smooth towel surface, so I won't go into details here.
The following is a demolding method for the reverse roll (cream roll). After the heat is released, the hot air will be shaken, and the squeegee will be applied to the bottom of the baking tray.
Cover with silicone paper, each length 15-20cm.
Press the button on the net.
Flip the inverted buckle and release the mold.
Next, look at the cream recipe for the jelly roll.
Light cream and sugar to send.
Until it becomes solid. To be harder.
Pour into Mascarpen.
Remove the frozen hard milk jelly from the mold before rolling.
Spread the silicone pad.
Put on the cake and cut off the front and back edges.
Apply a layer of cream.
Place the milk at 2cm in front of you, and do not leave any gaps in the middle.
Apply the remaining cream to the milk.
Comprehend the spirit.
Use a rolling pin to pull up the oil paper and lift the cake roll. Roll it forward and roll it until the rolling pin hits the mat.
Pull your left hand forward and push your right hand backwards.
After refrigerating the shape, cut off the edges and tiramisu milk rolls are ready.
If you do not make coffee milk, the formula is adjusted.
The cream making steps are the same and will not be described.
Apply all the cream as shown.
Lift the oil paper and lightly press on the shape. Push the oil paper back with a rolling pin. Slowly roll forward until the rolling pin touches the mat.
Pull your left hand forward, push your right hand back, and squeeze the cake hard.
Flatten the cake with both hands and shape it. Cut off the edges after refrigerating.
The cream roll is also ready~
Note on the milk: 1. The coffee beans and the milk are boiled together to get a more intense coffee aroma. 2. After the fire is turned off, add the gelatin tablets. 3. Freeze rather than refrigerate. Note on the cake embryo: 1. Mocha paste should be used after cooling and cooling, otherwise it will cause the flour gelatinization to directly affect the egg yolk paste state. 2. Do not hit the protein cream too hard, otherwise the back is not easy to level. 3. If you are not sure, the bottom is the best pad 4. If you want to roll out, the last three minutes, be sure to open the hot air. (Cake embryos with cocoa powder will be more susceptible to moisture and peeling, dry and a little) Note on Mascarpone cream: Cream should be hard. Note on rolling: 1. Remove the frozen hard milk mold before rolling. 2. The silicone pad is non-slip, the oil paper should be long, the action should be rapid, and the tension should be fierce. The cream roll doesn't matter, anyway, it won't break, how can it be tossed. Today is actually a notice, the roll of cream is the so-called "towel face". How to make a towel surface with a delicate surface and wait for my next Mocha cake roll.