How to Make Flower Patterned Chocolate Cake Roll
Like those who enjoy a variety.Chocolate is a favorite.Eggs are needed.Flaky pastries are also included. In fact, you can make your own fancy chocolate cake rolls at home.Fancy chocolate cake rolls. because the homemade ones are healthier and safer to eat compared to those from restaurants.The method is quite simple. Fancy Chocolate Cake Roll
Ingredients:Eggs, 5 for the whites, 4 for the yolks. Introduction:
Yolks Clean (5) chicken eggs.Yolk(4)Low-gluten flour (72 grams). Cornstarch (5 grams). Corn oil, 40 grams; or water or milk, 60 grams.Milk (60 grams). Sugar for egg yolks, 30 grams.Continue stirring until small bubbles appear. Egg yolk liquid added with water.
Continue stirring until uniform and slightly bubbly state.
Egg yolk liquid mixed with corn oil.
Continue stirring until uniform and slightly bubbly state.
Sifted low-gluten flour and cornstarch added to egg yolk liquid.Gently fold from bottom to top, ensuring no lumps.
Egg white liquid prepared, 35 grams sugar added.
Beat until wet peaks form; lift beaters with small bends.
Do not overbeat; easy to crack during rolling.
Make pattern cake batter: take a small container and add two spoonfuls of egg yolk batter.
Add six spoonfuls of beaten egg whites.
Gently fold until uniform.
Bag fitted with tip cut for piping.
Preheat oven to 170°C.
Place pattern in oven and bake for two minutes.
Ribbed batter made by adding sifted cocoa powder to remaining egg yolk batter.
Gently fold until uniform.
Add half of the beaten egg whites, continue folding uniformly.
Remaining ribbed batter added with the other half of beaten egg whites.
Gently fold until uniform.
18.Remove pattern and do not overbake; about two minutes is sufficient when it's no longer sticky. Spread mixture evenly on the prepared cake base.
Tap to remove air bubbles.
Place in oven, bake at 170°C for twenty minutes. Use remaining batter in muffin tins if necessary.
Turn over onto a cooling rack; peel off parchment paper carefully.
Cover with new clean parchment and turn again.
Optional toppings: cream, jam, creme patisserie, or sesame seeds—none used at home recently due to excess sweetness.
Use rolling pin to roll up the cake tightly.
Roll tightly, seal edges, refrigerate for thirty minutes before slicing and serving.
Final product 1
Final product 2
Remove from the oven, invert on a wire rack.
Take out the baking tray and gently peel off the parchment paper.
Place another clean piece of parchment paper.
Invert again; you can spread here:butter,，jam, marmalade,pastry cream, or sesame fluff.
Leave it unadorned if you've had enough sweets recently, as in my home.
Roll up using a rolling pin, trying to roll tightly.
Once rolled, secure the sides and refrigerate for 30 minutes to set.
After chilling, remove from the fridge and slice it.
