Rum polka dot chocolate cake roll

Overview

How to cook Rum polka dot chocolate cake roll at home

Tags

• baking
• afternoon tea
• baking powder
• cake flour
• cocoa powder
• corn oil
• egg
• honey
• rum
• soft white sugar
• yogurt

Ingredients

Steps

1. 1 Egg yolk

   

2. 2 protein

   

3. 3 Add 20 grams of sugar to the egg yolks

   

4. 4 40g corn oil

   

5. 5 50g yogurt

   

6. 6 70g cake mix

   

7. 7 Add 5ml rum and 2g baking powder and mix into a fine egg yolk batter

   

8. 8 Take out 20 grams and put it into a small bowl for wavy dots

   

9. 9 Add 10 grams of cocoa powder to the remaining egg yolk batter

   

10. 10 Mix well

    

11. 11 Whipped egg whites

    

12. 12 Add egg whites twice the volume of 20 grams of egg yolk batter and mix well

    

13. 13 Mix well and put into a piping bag, cut a small opening

    

14. 14 Place oiled paper on a baking sheet, squeeze out small dots, preheat the oven to 180 degrees, bake on a baking sheet at 180 degrees for 2 minutes, take out and let cool

    

15. 15 Add the remaining egg whites to the cocoa batter and mix

    

16. 16 Mix well

    

17. 17 Cool pastries

    

18. 18 Pour in the cocoa paste and knock out the bubbles

    

19. 19 Place in the oven and bake at 180 degrees for 15 minutes

    

20. 20 When done, take it out immediately and place it upside down on the grill

    

21. 21 Then turn it around again, tear off the oil paper while it’s hot, and cover it with moisturizer

    

22. 22 While the cake is cooling down, pour the rum and honey into a small bowl and mix

    

23. 23 Cool cake with the wrong side facing up

    

24. 24 Use the tip of a knife to lightly score a few lines to make it easier to roll

    

25. 25 Brush with rum-honey mixture

    

26. 26 Roll up, wrap tightly with plastic wrap and refrigerate for 1 hour to set

    

27. 27 Cut into pieces