100 grams of margarine
50 grams of cooking chocolate slab, cut - cut
1/2 teaspoon brown paste
4 eggs
3 egg yolks
100 grams of caster sugar
1/4 teaspoon salt
2 teaspoon emulsifier (sp / tbm)
25 ml of liquid milk
75 g cake flour
25 grams of cocoa powder
1/2 teaspoon baking powder
Material spread (whipped Average):
35 grams of powder Whippy
1 tablespoon cocoa powder
25 grams of sugar flour
75 ml of cold milk
Topping Ingredients:
85 ml of liquid milk
200 grams of cooking chocolate slab
How to make:
Melt the margarine. Enter cooking chocolate and chocolate thick paste. Stir until the chocolate dissolves. Set aside.
Beat eggs, sugar, salt, emulsifiers, milk, flour, cocoa powder, and baking powder until fluffy.
Enter the margarine mixture - a little, stirring gently.
Pour the batter in the pan 28x28x4 cm dialas smeared margarine and baking paper.
Oven with fire below 190 degrees Celsius temperature 25 minutes until cooked.
Apply a smear of material. Roll. Condense.
Topping, heat the liquid milk. Enter cooking chocolate thick. Stir until the chocolate dissolves. Chill until slightly thickened.
Sprinkle topping over rolls. Garnish with the rest of the spread.
For 12 pieces
No comments:
Post a Comment