Cocoa O Roll

Cocoa O Roll

Overview

Very delicious cake roll

Tags

Ingredients

Steps

  1. Separate the egg yolk and egg white. The basin containing the egg white must be free of oil and water. Add 20g of sugar to the egg yolks and stir until the sugar melts

    Cocoa O Roll step 1

  2. Add corn oil and mix well

    Cocoa O Roll step 2

  3. Add milk and mix well

    Cocoa O Roll step 3

  4. Sift in 40g of low-gluten flour

    Cocoa O Roll step 4

  5. Mix into a fine batter and set aside

    Cocoa O Roll step 5

  6. Add the sugar to the egg whites in 3 batches, and beat until the egg whites are wet and foamy. Pull up the egg beater until it has a long curved hook

    Cocoa O Roll step 6

  7. Take 1 small spoon of egg yolk paste and 2 spoons of meringue and mix evenly

    Cocoa O Roll step 7

  8. Put it into the bag, cut a small opening, squeeze out the pattern you want on the baking sheet lined with baking paper (I randomly drew a few zebra patterns), put it in the preheated oven at 180 degrees, bake for 1-2 minutes, take it out

    Cocoa O Roll step 8

  9. Sift 20g cocoa powder into the egg yolk paste

    Cocoa O Roll step 9

  10. Mix well with eggs

    Cocoa O Roll step 10

  11. Fold in the meringue in 3 batches and mix evenly, working as quickly as possible (I forgot to take a photo). Because I found cocoa powder defoaming

    Cocoa O Roll step 11

  12. Pour the mixed cocoa batter into a baking pan with zebra patterns, and place it in a preheated oven at 180 degrees for 20 minutes on the middle rack (temperature and time are for reference)

    Cocoa O Roll step 12

  13. After it comes out of the oven, turn it over, tear off the parchment paper at the bottom, let it cool and then turn it over. With the zebra pattern on the bottom, apply whipped cream, roll it up and put it in the refrigerator for half a day

    Cocoa O Roll step 13

  14. The smooth and sweet taste of the cream just balances out the slight bitterness of the cocoa. It tastes amazing!

    Cocoa O Roll step 14