Two-color cocoa cake roll

2024-06-29 20:51:19  Views 2 Comments 0

Health benefits

Eggs: Protect eyes and improve eyesight
Cocoa powder: Fight and prevent cancer

Ingredients

Low-gluten flour ( 95g )
Eggs ( 4 )
Milk ( 65g )
White sugar ( 60g )
Cocoa powder ( 5 ​​grams )
Corn oil ( 50g )
White vinegar ( 3~5 drops )
Salt ( Two grams )

How to make two-color cocoa cake roll

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    1.Finished product picture

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    2.Put the weighed corn oil and milk in the basin

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    3.Use a whisk to stir well until emulsified.

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    4. Separate the egg white and egg yolk.The basin containing the egg white must be water-free and oil-free..

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    5. Put twenty grams of sugar and two grams of salt in the egg yolk basin, and beat the eggs with Beat the egg yolks evenly.

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    6.Sift in the weighed low-gluten flour.

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    7. Stir the flour evenly without any particles.Do not stir in circles.

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    8. Add a few drops of white vinegar to the egg whites, and beat with an electric egg beater at low speed until thick Put one third of the sugar.

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    9. Beat at medium speed until fine foam and add one-third of the sugar.

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    10. Beat the egg whites at high speed until fine and fine-grained.Add the last third of the sugar.

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    11. Lift the egg beater and the egg whites will be in a big curved state, which means they are wet foaming.That's it.

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    12. Divide the egg yolk paste into two parts, sift cocoa powder into one part and use a spatula Mix well.

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    13. Add half of the whipped protein paste into the well-mixed cocoa powder paste.Add a small amount at a time, stir it up and down with a spatula, and then add the protein paste again.

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    14. Put half of the protein paste into the original egg yolk paste, and stir evenly using the same technique.Do not stir in circles.At this time preheat the oven to 170 degrees.

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    15. Place oiled paper on the baking sheet, and put the two batters into flower bags respectively.

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    16. Cut a small slit at the tip of the piping bag and squeeze the batter into the baking pan.Shake out any bubbles and place in the oven at 170 degrees for twenty minutes.

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    17.After baking, take it out and place it on a wire rack, let it cool slightly, tear off the oil paper, and place it on the wire rack.Re-apply oil paper.

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    18. Roll up with a rolling pin while hot.Refrigerate.

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    19.After cooling, take it out, cut off both ends, and cut it into the size you want.Can.

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    20.It’s delicious!

Tips

You can change the cocoa powder to your favorite flavor.When folding the egg yolk paste, do not stir in circles, just stir up and down or make Z-shapes.The oven temperature is adjusted according to the temperature of your own oven.

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