Raw materials: 165 g (about three big eggs), 70 g of white sugar, 45 g of low gluten flour, 5g cocoa powder and 27 g milk
Filling: Cream 200 g, sugar 20 g
The practice of chocolate cream cake roll
1. Egg, add sugar, use electric beater to send thick, write eight words later disappeared.
2. Low gluten flour added cocoa powder and sifted,
3. Pour a mixture of low gluten flour and cocoa powder into the beaten egg,
4. Mix evenly, add milk three times and mix evenly.
5. In the oven, put the oil paper and pour the batter into the oil paper,
It’s about 15 minutes after baking and let it cool. It looks like it’s swollen. The perimeter became quadrilateral.
The baked cake roll should be taken out of the oven and put on the baking plate for cool.
Cream can be sent first. Send it to this.
Tear the oil paper off the bottom of the cake, and then put the paper again. Put the cake surface down and apply the cream. And roll it up.
Put it in the refrigerator for 30 minutes before slicing.
My problem is, slice of cake can not be put in place, can only be placed on the plate, what is the best way for you?
