Floret Cocoa Cake Roll

Do you think that despite making a lot of cake rolls, it is really not a simple thing to completely overcome the baking highland of roll rolls. After all, the world of cake rolls can be easy or difficult, although it is simple after getting started. There is no problem in making the rolls, but it is not easy to make the perfect cake roll without cracking, the front and back rolls are flawless, and there are various printed cake rolls. Especially for novices, there is really no resistance to beautiful printed cake rolls. However, what we are going to recommend today is not printed cake rolls, but rather simple inner flower cake rolls. Although the appearance is simple, the cut is pleasantly surprised. It is suitable for people who want to make different rolls but don’t want to be too difficult. What kind of inner flower cake roll is it? Look down!

Material

4 egg yolks
Granulated sugar 40g (for egg yolk)
Protein 4
50g granulated sugar (for protein)

Dark batter
Low-gluten flour 30g
Cocoa powder 10g
20g milk

Primary batter
Low-gluten flour 40g

Inset: light cream 350g granulated sugar 35g
Baking tray: 24cm * 24cm

To do

① Separate the egg yolk and egg white, add 40g of fine granulated sugar to the egg yolk and stir well until the sugar melts.
② Prepare two servings of low-gluten flour, 30g and 40g respectively. Add 30g of cocoa powder to one part and mix well. The other part is low-gluten flour only.
③ Divide the egg yolk paste into two parts, add cocoa powder to one part, and sieve into the egg yolk paste.
④ Then add milk, stir until no dry powder, become cocoa yolk batter, and finally cover with plastic wrap to prevent dryness and set aside.
⑤ Sift 40g of low-gluten flour into another portion of egg yolk paste and stir until no dry powder is formed to form the original egg yolk batter. Finally, cover it with plastic wrap to prevent drying and set aside.
⑥ Prepare an oil-free and water-free eggbeater, add fine sugar to the protein three times, and send it into a neutral neutral foaming protein cream. Can pull up a short small hook state.
★ Some cake rolls need to pass the meringue to wet foaming, that is, there is a big hook state, this is a little harder. But it should not be too dry, otherwise it will crack easily.
⑦ Add one-third of the meringue (about 90g) to the original egg yolk batter, mix well, and put it into a decorative bag with a circular decorative mouth.
⑧Take a small portion of the remaining meringue and add it to the cocoa egg yolk batter. Pour into the remaining meringue and mix well.
⑨ Put baking oil paper on the baking sheet, pour the cocoa cake paste, smooth it out, and gently shake the air bubbles.
⑩ Then squeeze the original batter evenly on top of the cocoa cake paste, and finally sieve a layer of powdered sugar to make the surface a hard and crispy skin.
⑪ Put it in the preheated oven, heat it up and down for 175 ° C for about 22 minutes, cook it, and remove it. Temperature and time can be adjusted with the temper of your own oven.
⑫ Let cool, tear off the oil paper, apply cream in the middle, if you want good support, we recommend putting some fruits in the middle, rolled up on both sides, and refrigerate for more than 1 hour.
⑬You can eat it directly, or you can apply a layer of cream on the outside and sprinkle some moisture-proof cocoa powder for decoration ~

Beautiful inner flower cake roll, cut to see surprise!