Chocolate Ice Cream Roll Cake

Ingredients

Chocolate Ice Cream Cake Rolls

1. Separation of egg white and yolk

   

2. Salad oil+milk
   Mix well

   

3. Add cocoa powder + low-gluten flour
   mix well

   

4. Add egg yolk

   

5. Egg white + lemon juice
   Wash until thick foam, add 1/3 caster sugar
   Wash until small foam, add 1/2 caster sugar
   Whip until texture, add remaining caster sugar
   Send to the small hook

   

6. A little meringue + egg yolk paste
   Mix well

   Pour back the meringue
   Mix well

   

7. Pour into mold
   Scrape down

   Bake at 170° for 20 minutes

   

8. Chocolate Cream Frosting Material Preparation:

   Dark Chocolate + Hot Whipped Cream

   

9. Insulation stirring
   Refrigerate for later use

   

10. Frigid cream + caster sugar
    Whip 6 points (fluid)

    

11. Half buttercream + ganache
    mix well

    

12. The remaining buttercream is mixed well

    

13. Apply cream frosting
    Apply a hill shape to 1/3 of the place, and spread thinly around,

    

14. roll up

    

15. Refrigerate for 1 hour

    

16. ヾ(◍°∇°◍)ﾉﾞ
    Multiple choice questions for glaze noodles (reference):
    A, 100g chocolate + 30g coconut oil
    Insulation stir well + 50g chopped nuts ( Add later) you can

    B, 70 grams of chocolate + 100 grams of whipped cream
    Insulation and stir evenly + 50 grams of crisps (add later)

    

Tips

Coffee Cream Frosting (Reference)

The first one:
2 grams of gelatin powder or tablet (soaked in cold water, hydrated at separate temperature)
8 grams of coffee powder, 50 grams of sugar,
Add 400ml of whipped cream and mix well
until the sugar and coffee powder are all melted
3. After the coffee milk has cooled down, pour in the gelatin liquid and mix well
Sifter it
4. Put the plastic wrap on top Refrigerate
Cool to about 2 degrees overnight
Take out and send

Second:
Whipped cream + caster sugar + coffee powder
Wash together

Third A:
1. 25g egg yolk + 25g sugar + 3g cornstarch
Stir well
2. Add 35g milk + 2g vanilla extract
Boil and remove from heat
3. 130g butter + 20g coffee powder
4. Add custard
Continue to beat

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