Cocoa Custard Cake Roll
Overview
Wrap the creamy, soft and delicate custard in the soft cocoa chiffon cake, and add fresh strawberries to create a rich texture. Eat it after refrigeration, and it will be even more amazing
Tags
Ingredients
Steps
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.Put the egg yolks and fresh milk into the milk pot and stir evenly.
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Cook over low heat while stirring until thick and becomes egg custard (remove from heat immediately)
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Soak fish gelatin powder + water for 10 minutes until soft, then dissolve in water and become liquid.
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Stir the fresh cream + honey + sugar + wine evenly
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Pour the dissolved fish gelatin powder into the egg milk mixture and stir evenly.
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Then pour the evenly mixed mixture (process 4) into the egg milk mixture and mix evenly.
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Pour the stirred milk jelly ingredients into half of the fruit bar mold, add strawberries, refrigerate for 1 hour, then pour the remaining milk slurry, and move to the refrigerator to refrigerate overnight. (or more than 4 hours)
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Heat the salad oil in boiling water and mix well, add cocoa powder and mix well, add egg yolk and mix well
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Sift in low-gluten flour and mix well into cocoa egg yolk paste
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Add vinegar or lemon juice to egg whites, add sugar in three batches and beat
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Take 1/3 of the meringue and add it to the egg yolk batter, mix well, then pour all the meringue back into the remaining meringue, fold it into a cake batter, pour it into the baking pan, heat up and down to 150 degrees, bake in the middle layer for 30 minutes, turn to 170 degrees and bake for one minute
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Beat the animal whipped cream with caster sugar until stiff peaks form. Take half and spread it on the cake roll
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.Take out the frozen milk jelly and cut it into long strips of the required size. Place in the middle of the cake roll, roll up the cake, wrap it and let it set for 5 minutes. Then put the remaining cream into a piping bag, pipe stripes on the surface of the cake roll, and decorate with strawberries
