In Xiaobian's opinion, it is always a rare accomplishment for a woman to cook. Sometimes making a plate of delicious dishes is also a great affirmation of himself. And a delicious bread roll is a skill that must be learned. So today, Xiaobian should recommend peanut chocolate cake roll, which is so delicious!
Cake body: 3 eggs, 40g sugar (yolk), 50g sugar (egg white), 75g low gluten flour, 25g butter.
Stuffing part: peanut butter 30g, chocolate sauce 60g, cooked peanuts broken a little.
Steps:
1. Take the eggs out of the refrigerator and place them at room temperature to separate the yolk and protein. Pour 40 grams of granulated sugar on the egg yolk and stir it until the color turns pale and white. Stir for 4 or 5 minutes.
2. Melt the butter in the microwave oven, cool slightly, pour it on the egg yolk paste, and stir well.
3. Pour the sugar into the egg white in three times, and beat it until it is wet. For details, please refer to another blog post. The status of the three times of adding sugar is as follows: the protein is sent to a large bubble with a diameter of 2-3mm, the bubble is small and delicate, and the egg beater leaves a slight trace when it crosses the protein.
4. The state of wet foaming: the protein in the egg beater will not be spilled after the egg beater is turned upside down; when the egg beater is lifted, the protein tip will be short and small, slightly bent down or dripped.
5. Put 1 / 3 egg white paste into the egg yolk paste stirred in step 2. Stir with scraper from bottom to top.
6. Pour the part of step 5 back into the basin with the remaining 2 / 3 protein paste, and stir evenly with a scraper.
7. Sift the flour into the cake paste and stir with a scraper until there is no dry powder.
8. Heat the oven to 180 degrees. Put baking paper or oil paper on the baking tray, spread the batter on the baking tray, scrape the surface, and shake the baking tray for 2-3 times.
Bake at 9.180 degrees for 12-15 minutes. After baking, take out the cake together with baking paper and put it on the shelf to cool. Cover the surface with a layer of preservative film.
10. Put all the stuffing in a bowl and stir well.
11. When the cake is slightly cool, prepare to roll the cake immediately. Carefully tear the baking paper off the cake.
12. Put the cake skin face up (i.e. the cake exposed in step 11 face down), gently scratch with a knife 1 / 3 away from one side, do not scratch, and then smear the filling.
13. Lift one end of the baking paper under the cake with one hand and move to the end of the cake to make the cake roll forward with the baking paper.
14. Find a long ruler or thin board and push it at the end of the rolled cake to fasten it.
15. Wrap the cake roll with baking paper and leave it in the refrigerator for 15-20 minutes
16. Take out the cake roll and cut it into pieces. You can sprinkle some powdered sugar on it for decoration.