【Glazed Cocoa Strawberry Roll】

Overview

I was greedy for the soft and dense texture. I took advantage of the time to change the recipe and make cocoa rolls with strawberries in the middle. I bought cocoa powder before. I wonder if the way to open it is wrong? The brand is wrong. Anyway, it is too bitter. There is no attraction at all. It is consecrated directly to the trash can... It turns out that as long as you buy good cocoa powder, the taste of cocoa is so charming and fragrant. The dense and moist cake body is paired with sweet and sour strawberries, and then topped with rich creamy chocolate sauce. Sprinkle the fruit pieces as you like. The soft and hard texture is absolutely delicious

Tags

• baking
• cake
• breakfast
• afternoon tea
• cake roll
• cake body: hot water
• cake flour
• chopped pistachios or other nuts
• cocoa powder
• corn oil
• corn starch
• cream filling: animal light cream
• egg yolk
• glazing: dove silky milk chocolate
• hot water
• fine sugar
• lemon juice
• protein

Ingredients

Steps

1. 1 First make the cake body: mix cocoa powder and hot water and mix well, add corn oil and mix well

   

2. 2 Mix the flour and cornstarch, sift and add them together and mix well

   

3. 3 The mixed batter will be thicker now

   

4. 4 Add egg yolk and mix well

   

5. 5 The mixed batter will become lighter in color and will not be as sticky as before

   

6. 6 Add a few drops of lemon juice to the egg whites, start the electric whisk to mix at low speed, add fine sugar in three batches and beat until wet foam (lift the whisk to form a curved and hanging sharp corner)

   

7. 7 Take 1/2 of the egg white paste and put it into the egg yolk paste, and mix it with the egg yolk paste evenly by turning it up and down

   

8. 8 Then pour into a container filled with 2/3 of the protein paste, and stir again quickly and evenly using the up and down method to mix. The mixed cake batter is smooth and shiny, with no dry powder particles or too many bubbles

   

9. 9 Pour the cake batter into a baking pan lined with greaseproof paper, smooth the surface with a scraper, and gently shake it to remove air bubbles. The surface must be evenly spread, as uneven cakes will have inconsistent thickness

   

10. 10 Preheat the oven, bake in the oven for 20 minutes, turn it upside down after removing it from the oven, tear off the parchment paper and let it cool. After cooling, invert the cake onto a piece of parchment paper again, and use a knife to gently peel off the skin

    

11. 11 Mix cocoa powder and warm water and mix thoroughly. After cooling completely, add it to the whipped cream that has been refrigerated in advance. Add fine sugar and beat with an electric egg beater

    

12. 12 Spread a layer of cocoa cream on the cake, wash the fresh strawberries, remove the leaves, and arrange them neatly on the cream

    

13. 13 Use a rolling pin to gently roll up the cake (the cake roll in the picture is replaced by the picture I made before, because I didn’t take a picture of the rolled up picture this time) and refrigerate to set

    

14. 14 Heat a small pot of water, put chocolate chunks in another small bowl, and melt over water

    

15. 15 Spread the melted chocolate on the shaped cake roll and sprinkle with chopped pistachios, ok