Cocoa Custard Cake Roll
Overview
Along the way, I am grateful for the love given by everyone who appears. It is ordinary but extraordinary, it carries light. I just feel that in the overwhelming laughter and happiness, it is very happy to have such lovers, family and friends. That happiness can also be expressed through little thoughts, such as making a small snack to bring him the sweetness and love of the festival. A small snack, but with a lot of thought. Today’s one is for you to send your love to them.
Tags
Ingredients
Steps
-
Ingredients for making custard
-
Steps for making milk jelly 1. Soak the fish gelatin powder in cold water until dissolved and set aside
-
Stir the egg yolk and milk together evenly
-
Stir the egg yolk and milk together and then cook over low heat, stirring until thickened and then remove from the heat
-
Soak the dissolved isinglass in insulated water and add it to the cooked egg yolk and milk and mix well
-
Stir together light cream, honey, caster sugar, rum and vanilla extract
-
Mix well and then pour it into the egg yolk and milk and mix together evenly
-
Take a long fruit strip mold, put tin foil inside and then lay a layer of plastic wrap
-
Pour half of the mixed custard slurry into the mold, place a row of strawberries, and refrigerate for 1 hour
-
Take it out and pour in the remaining half of the custard slurry, then put it in the refrigerator until it solidifies and set aside
-
Ingredients for making original chiffon
-
Steps for making original chiffon: 1. Stir the oil and hot boiling water together evenly, then add the sifted cocoa powder and stir evenly.
-
Add egg yolk and 30 grams of fine sugar and mix well
-
Sift in low-gluten flour and stir evenly until no powder forms. Set aside
-
Beat the egg whites and then add 50 grams of fine sugar and lemon juice and beat until stiff peaks
-
Add one-third of the beaten egg white to the egg yolk and mix evenly with a spatula
-
Pour back the remaining egg whites and mix evenly with a spatula
-
Brush the baking pan with baking pan oil and put a piece of oil paper on it. Pour the mixed batter into the baking pan and smooth it out evenly. Bake the air in the batter twice, then put it in the lower shelf of the oven and bake at 160 degrees for about 20-25 minutes
-
Bake until there is no wet sticky residue on the toothpick when you poke it in and take it out. After it is out of the oven, take out the cake with the parchment paper on both sides and let it cool down
-
Cocoa Custard Cake Roll Ingredients
-
Cocoa custard cake roll step 1. Whip the light cream and fine sugar together
-
Cut the cake embryo into two halves, and cut the custard into two strips with the same length as the cake embryo
-
Spread the whipped cream on the cake base, put the custard in the middle and also spread the whipped cream
-
Use a rolling pin to roll up the cake with parchment paper, secure it with parchment paper, wrap the cake roll, and put it in the refrigerator for half an hour to set
-
During the setting of the cake roll, heat the chocolate with milk and insulated water to melt the chocolate. Mix the chocolate and milk evenly and refrigerate until slightly solidified.
-
Take out the shaped cake roll and cut into small pieces
-
Use a piping bag to fill the chocolate syrup, cut a small opening, and pipe thin stripes on the cake roll
-
Decorate the chocolate stripes with strawberries and sprinkle some powdered sugar
-
Done
-
...
-
...
-
...
