The reason why the volume is not cracked is because I have done this volume twice, it is super good volume will not crack, it may be because the surface of the cake is particularly soft, the first epidermis is burning. ( ́▽`) Forgive me for the low-level mistakes. Recently, the room temperature is low, and even the oven temperature is not normal, so the first time the skin is blackened and touched to dry, but the point is! ! ! I tried to roll it a bit, but it didn't break! Then I rolled back again, still not cracking! And the mouthfeel is moist, the chocolate taste is super rich, and the unit is brought to the unit the next day to get the praise. Therefore, the recipe must be recorded. Fang Zi I combined the small four-volume and non-foaming chocolate hurricane, mainly because my colleagues gave me a few pieces of Dove, asked to eat chocolate cake, so I have this, very good. Like thick rolls, the eggs are selected a little larger, the amount of low-gluten flour is increased by 5 to 10 grams. The formula I use is medium-sized eggs, with shells around 60 shells. The baking tray is a three-energy golden plate, 28*28 cm. The cake roll is correctly rolled up. Here, http://v.youku.com/v_show/id_XNzQ3NTExMTg0.html?from=y1.7-2 Be sure to check out the final tips before doing it! I have basically summarized the points of attention of the cake roll, that is, the problems that people usually encounter when doing the roll. If I want to do it, it is perfectly fine to basically roll out a qualified roll. Baking exchange QQ group: under the kitchen toast group 255252486 welcome everyone to pay attention to Sina Weibo: Leibaobao00 WeChat public number: Lei baby's small workshop is easy to answer everyone's questions
Weigh 15 grams of cocoa powder, 33 grams of chocolate, 15 grams of powdered sugar, 70 grams of milk, 40 grams of corn oil, 1 gram of salt, heated over low heat, and stirred while heating until the chocolate melts, very smooth. This is the easiest way. If you want to be more delicate, you can first mix 15 grams of cocoa powder with 20 grams of boiling water and mix well, then add 50 grams of milk and the rest of the material, heat and stir the heat.
Stir well, must be heated by a small fire, the fire is easy to separate water and oil.
Hot sift into 40 grams of low-gluten flour.
Stir well with the eggbeater Z-shape, and use a scraper to assist the mixing.
Add four egg yolks.
Continue to use the manual egg beater Z to stir evenly to get a smooth and smooth egg yolk paste. This step can also be assisted by a scraper. Then cover the plastic wrap for use. If the room temperature is low, the egg yolk paste is warmed up.
4 protein plus a few drops of lemon juice or vanilla extract to the coarse bubble. Add 50 grams of fine sugar in 3 times and change it quickly. Send it to the grainy way and change it slowly.
I got a very fine protein cream by hitting a wetness of almost 8 minutes. If you want a smooth epidermis, this step of the meringue can not be too hard, but it must be delicate and stable enough, if you are not sure, you can search for a video.
Take a scraper whey cream and add the egg yolk paste. Draw a circle with a manual egg beater. Don't be afraid of gluten and defoaming.
Pour the remaining protein cream into two portions, mix it evenly with a spatula, and move it lightly. Mix it with no traces of protein cream.
The final batter state is very delicate and smooth.
Pour the cake paste from the slightly higher place into the baking sheet. The baking tray can be padded with oil or tarpaulin, and the three can also be padded. Shake a few times to spread the batter in the baking tray, and then shake it a few times to shake off the big bubbles.
Preheat at 190 degrees and bake for 20 minutes at 170 degrees in the middle. The firepower time is adjusted according to the temper of the oven.
After the cake is baked, the baking tray is dropped from the height of 30CM on the tabletop to shake the bottom of the heat. Then you can reverse the buckle on the net immediately, (after two minutes of reverse buckle can also be), grilled mesh pad paper, tear off the tarpaulin. Then buckle back, empty a piece of oil paper to cool. How to let it cool depends on whether you want to roll it or roll it back. I am rolling it up so I can cool it on the front.
150 grams of whipped cream plus 15 grams of caramel sauce or fine sugar is sent to the cream that does not flow, hard enough. I played softer today (≧▽≦)
Apply the cream to the cake piece, the beginning and the sides are covered, the starting end is thicker, the end is thinner, the tail is not painted at 3 cm, and the tail can be cut off a little cake, so that it is more beautiful. Roll up with a rolling pin. You can refer to the previous cake roll video. Roll the cream and put the cake in the refrigerator for 20 to 30 minutes.
The rewinding is also very good. The knife is boiled with boiling water, dried, and cut off the two ends of the cake roll.
Make a cup of coffee, enjoy it.
Cute little bear ~~
1: The first step of mixing several materials must be a small fire! 2: Low-gluten flour is sifted in! That is to say, the chocolate melts evenly from the fire and can be sieved into the low powder, which has the effect of ironing the surface, and the coil will be particularly soft. 3: The meringue must not be too hard, but it should be delicate and stable enough. First, it will be sent at a slow speed for at least 2 minutes. It can be beaten in every corner, so that there are basically no bubbles, and the meringue is soft. But the bubble is very stable. 4: Mix the cake paste to be crisp and neat, mix as quickly as possible (second mixing and third mixing), avoid grinding and rubbing, so you can avoid defoaming. 5: Immediately after the furnace is released, it can be buckled on the baking net, grilled the net oil paper, and tear off the tarpaulin. Then buckle back, empty a piece of oil paper to cool. How to let it cool depends on whether you want to roll it or roll it back. Ps, the weather is colder, the heat dissipation is faster, when the cake roll is warm, you can first empty the volume, wait until the cream is finished and then open the cream, so it is not easy to crack. 6: The cream that is involved is harder to beat. It is better to roll up. The cake roll must be cut and then cut. The knife is hot-hot and dried and then cut. Repeat the steps for each knife. Do not repeat Afraid of trouble.