Easy Coffee Cake Roll Recipe
Easy coffee cake roll recipe.
|Egg (with shell 60g)||5|
|(egg yolk)||80-85 g|
|Corn oil||50 g|
|Sugar free instant coffee powder||6 g|
|Low gluten powder||63 g|
|berry sugar||60 g|
|Lemon juice (add protein)||5 g|
|unsalted butter||150 g|
|Sugar free instant coffee powder||4 g|
Separate egg yolk and egg whites. (Place the egg yolk at room temperature and the egg whites in the freezer. Keep it tightly sealed.)
Heat the fresh milk in a microwave oven for 40 seconds until it is hot, pour it into the corn oil, and beat it with your hands until it blends with the milk and there is no oil star.
Add coffee powder and mix well.
Sift in low powder and mix thoroughly by hand. No dry powder, no particles.
Add egg yolk 2 ~ 3 times, and mix by hand.
Egg yolk paste state (borrowed the small video when making cocoa cake skin).
Preheat the oven, the upper and lower fire is 175℃.
Send the egg whites to a small hook state. Add sugar in 3 times. The picture above is the timing of adding sugar for 3 times. Add the first 1/3 of the sugar and lemon juice when [Fisheye Bubble], and when the foam is fine and fine, add the second 1/3 of the sugar, and send it at medium and high speed. Add the third 1/3 of the sugar when you reach the [squishy hook], hit a few laps at medium speed, then turn to low speed, and send to the state of small hook.
Small hook status.
Mix egg yolk paste and meringue. Mix the meringue into the egg yolk batter in 3 times and mix by hand to form a cake batter. Finally, change the scraper to clean up the sides and bottom of the basin. Try to use a spatula to scrape the first 1/3 of the meringue scattered around the edge of the basin for use.
Pour into the baking pan, level the surface with a scraper, shake off the large bubbles and send them to the oven. Middle layer, 175 ℃ up and down, 25-30 minutes, bake until the surface is not sticky, tap elastically without rustling.
After the cake paste is put into the oven, weigh the light cream for filling, then weigh in the instant coffee powder, shake it to immerse the light cream in the coffee powder, and put it in the refrigerator for use.
After the cake comes out of the oven, put the oil paper on the drying net to cool. It takes about 20 minutes at room temperature of 17 ℃.
Beat the coffee cream (add powdered sugar) and roll the cake with a rolling pin. Put the oil paper into the refrigerator and refrigerate for 1-2 hours.
Finished product status.
Just drizzle Chocolate sauce on the cake.