Cocoa Roll Pastry

Cocoa Roll Pastry

Servings

8

Prep

30 min

Cook

20 min




SERVES

8 people

PREPARATION TIME

30 minutes

COOKING TIME

20 minutes

Ingredients

    For Keki:

  • 4 eggs
  • 1 cup of powdered sugar
  • 1.5 cups of flour
  • 1 packet of vanillin
  • 1 package baking powder
  • 4 tablespoon cocoa
  • 2 tablespoons margarine (room heat)

    For cream:

  • 3 water glass milk
  • 2 teaspoons of powdered sugar
  • 1 teaspoon flour
  • 2 tablespoons corn starch
  • 1 packet of vanillin
  • 2 egg yolks

Key point

To make it easier to roll after you have removed the cake from the baking oven, turn it over on top of another baking sheet and remove the baking sheet from the baking sheet and roll with the help of the baking sheet that is underneath.

How is it prepared?

  1. First, let’s prepare the cream; For this, take all the ingredients except powdered vanillin and margarine in a pot and mix well.

  2. Then open the bottom of the oven and continue mixing until the cream begins to thicken and start to boil.

  3. Boil for 1-2 more minutes after boiling and then close the bottom of the oven. Add powder vanilla and margarine in it, mix quickly in margarine until melted and leave on an edge for warmth.

  4. Continue mixing occasionally to avoid holding the crust over the cream while it is warm.

  5. For preparing the cakes; egg and sugar in a bowl and beat for about 5 minutes at the fastest cycle of the hand mixer until it is completely swollen and foamy.




  6. Then add vanilla powder, baking powder and cocoa and beat for 3 more minutes.

  7. Then add the margarini and squeeze until the meringue, then gradually add the flour and continue to rumble.

  8. Pour the cakes dough you prepared into a baking tray that you have greased paper thinly, but it may not be too thin or it may break when you roll it.

  9. Put the baking tray you prepared in this way into a preheated 200 degree frying pan and cook for 10 minutes.

  10. Then take the tray from the oven and turn over the top of another baking paper.

  11. Remove the topping paper and roll the cream, which is warm on top of the cake, with the help of the cooking paper underneath and let it rest for 1-2 hours in the refrigerator.

  12. After you have rested your chocolate roll pastry, take the bagpipe and serve it with ornamented with melted chocolate and cocoa.

Service Offer

You can serve it by decorating it with cocoa and melted chocolate.




Share

No Comments

Leave a Reply