Cute Bear Cocoa Cream Cake

Overview

Use the simplest and most common ingredients to make cute cake rolls that children will love. Baking is very loving, really, baking adds more fun to life. The cake roll made this time uses the egg-backed method. The advantages of using the egg-backed method are: 1. Beating eggs will cause gluten, and the egg-backed method can reduce the formation of muscles and bones; 2. The batter will be more delicate.

Tags

• baking
• black and white chocolate on the cake surface
• cocoa powder
• corn oil
• egg
• garnish with sliced almonds
• low gluten flour
• sugar
• sugar for whipped cream
• whipping cream
• milk

Ingredients

Steps

1. 1 Add 10 grams of sugar to 40 grams of milk and stir until the sugar melts

   

2. 2 Add oil and stir until completely combined

   

3. 3 Add sifted cake flour and cocoa powder

   

4. 4 Mix well

   

5. 5 Add the four egg yolks separated in advance and mix thoroughly

   

6. 6 Add 30 grams of sugar to the egg whites in three batches and beat until stiff

   

7. 7 Add one-third of the egg whites into the cocoa egg yolk batter and mix evenly

   

8. 8 Then pour everything back into the protein bowl and stir

   

9. 9 Pour the cake batter from high into a baking pan pre-lined with greaseproof paper, scrape it evenly, knock out any air bubbles, and bake in the middle shelf of a preheated 180-degree oven for 20 minutes.

   

10. 10 Take it out of the oven and let it dry until warm

    

11. 11 Cover it with a new piece of oil paper and turn it upside down

    

12. 12 Beat the light cream and sugar until it is still flowing

    

13. 13 Tear off the parchment paper and apply light cream

    

14. 14 Roll up and refrigerate to set

    

15. 15 can be divided into six equal parts

    

16. 16 Use dark chocolate melted in water to draw eyes and nose respectively

    

17. 17 Add almond slices to make ears.