When rewinding, in order to cover a towel, how much bitter tears were put to the east. According to this video operation, it will not fail~ In addition to the making skills of the towel surface, today this cake is also worth a try. It is not outstanding to eat alone, but the ice is chilly and melted into one. It is very rich and delicious. There is no salty taste, but it enhances the aroma of Mocha; there is no bitterness, but it has a strong cocoa flavor. The ratio is very important. Do not use more salt. Do not reduce the amount of sugar for the first time. This is the medium roll formula. The thin roll is made here: a few sweet signs "Tiramisu Milk Roll" https://www.xiachufang.com/recipe/102343759/ and "Cigar Milk Roll" https:/ /www.xiachufang.com/recipe/102334416/ Thick roll production see here: https://www.xiachufang.com/recipe/102311306/ Another type of 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/
Preparation: 1. Preheat the oven to 180 ° C2. Baking pad silicone pad (not oil paper! Not tarpaulin! It is a silicone pad!) 3. Hot water washes away cocoa powder and coffee powder, cooling for standby (if no time to cool, Mix 25g of hot water and mix the powder, then add 30g of cold water to cool down.)
Making a cake embryo: pour mocha paste into the egg bowl
Drop a few drops of vanilla extract.
Sifted into flour
Stir into a soft dough
The egg is divided into eggs and the protein is placed in an oil-free basin.
Add egg yolk.
Stir well to form a smooth and smooth batter.
The protein is given and the sugar is divided into three times.
The first time the sugar is emitted when a large bubble is emitted.
The second sugar is when the foam becomes fine.
When the eggbeater is lifted, the protein will pour back into the basin and pour the remaining sugar.
Until wet foaming. (It’s harder to beat than the thin roll)
Slowly lift the mering off the whipped cream on the egg.
About the speed of the speed: the highest speed (5) is sent to the next sugar. Turn to medium speed (3rd gear) and send it to near wet foaming. Turn to low speed (1st gear) and send it to completion. Reason: The high-speed firing speeds up the efficiency, the medium speed grasps to avoid excessive firing, and the low speed eliminates large bubbles to make the protein cream stable and delicate. Personal advice, for reference only. If the protein cream has not been able to fight, there are two possibilities: 1. The protein is mixed with impurities (oily water yolk) 2. The egg beater power is too low, please try it at the highest speed. )
Dig a spoonful of protein cream and egg yolk paste and mix well.
Rewind back into the protein cream.
When you are mixing, you can raise the egg pumping and mix the batter with the gravity.
Use a spatula to close the bottom to finish the batter.
Pour in the baking tray with the silicone pad. (Towel surface key) (Silicone pad is the most stable way to make a towel surface so far, oil paper / tarpaulin / 啥 啥 can also make a successful cake, but the probability of failure will be larger)
Tilt to the four corners.
Shocked big bubbles.
180 ° C, middle layer, baked for 20 minutes.
After the furnace is released, the hot air is shaken and the mold is released immediately.
The scraper is close to the wall and slides to the bottom.
Cover with oil paper.
Pour the cover to dry the net.
Flip the inverted buckle (carefully burn)
Gently shake and heat off the mold.
Gently pick up a corner of the silicone pad and gently peel it open. (towel face key)
You can get the perfect towel face~
Cover it back to prevent moisture loss.
Let's make Mocha salty cream while waiting for the cake to cool.
All ingredients are added to the whipped cream. (Light cream is more stable than ice water.)
Spray at low speed to avoid powder splashing.
Until very strong. The cake roll cream (on the premise of not over the head) is harder, the harder the better, the later roll will be easier.
Remove the silicone pad. Put silicone paper on the front and back of each 15-20cm cover with a silicone pad. Flip.
The front and rear edges are chamfered.
Top view. As shown, smear into a small hill in the middle.
Next, roll the cake, roll the dough on the rolling paper, and gently press on the cake.
Use the top upper roller to push the oil paper back and roll the cake through the oil paper. Note: The rolling pin is on the front of the cake roll instead of the top, otherwise the cake will be pushed out.
To keep the oil paper back and forth, the rolling pin should always be in front of the cake wrapped in the tight oil paper, so roll forward a little bit until the rolling stick hits the mat.
Pull your left hand forward, push your right hand back, and squeeze the cake hard.
Look at it from another angle.
I roll the volume roll ~
Finally, flatten the cake with both hands.
Roll forward and pack the cake.
After chilling and dicing, cut the cake and the cake roll will be ready~
The key of the towel surface: the silicone pad at the bottom of the pad, the mold is hot and quick; the corner is torn off, and the cover is covered with moisture.