Menglong Cake Roll
Overview
Chocolate cake roll with crispy crust, double taste.
Tags
Ingredients
Steps
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Heat the cocoa powder in water and stir until there are no lumps.
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Line the baking sheet with oilcloth in advance.
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Separate the egg whites and yolks, and the basin containing the egg whites should be free of oil and water. Add milk and corn oil to the egg yolks, mix well and emulsify thoroughly.
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Sift in the low-gluten flour and stir with a hand mixer in a zigzag pattern until there is no flour.
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Preheat the oven to 180 degrees. Add the fine sugar to the egg whites in three batches, start the egg beater, and beat the meringue until it becomes a large hook.
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Mix the egg whites and egg yolk paste and stir evenly.
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Add cocoa paste and mix well.
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Pour the pan into the baking pan from a high position, place the baking pan into the middle rack of the preheated oven, and bake at 180 degrees for 20 minutes.
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After taking it out of the oven, gently knock the baking pan down to release the heat, cover it with parchment paper, flip it upside down to release it from the mold, tear off the bottom parchment paper and turn it over again, cover the surface with parchment paper and let it cool until the surface no longer emits heat.
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Melt chocolate over water.
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Add the light cream to the sugar and whip until it reaches a frosting state.
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Add melted chocolate to make chocolate cream filling.
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Cut the end of the cake slice diagonally, spread the butter on the cake slice, and spread one-third of the cake into the shape of a hill.
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Use a rolling pin to roll up the cake piece, wrap it tightly with oil paper, and refrigerate it for at least 30 minutes to set. 15 Melt the chocolate with coconut oil and insulated water. Add the chopped peanuts and stir evenly. Take out the cake, pour evenly on the cake, refrigerate for 10 minutes, then take out and cut into pieces.
