Cold Roll Rolls
Brown brown rolls can be an alternative if you are tired of serving a spoon that's all. With a circular-made presentation like a rolade and filled with a sweet vla layer, the brown rolls appear gorgeous. to create a beautiful roll in brown rolled recipe required training and patience. If you do it in a hurry it is feared that the sponge will crack and the roll becomes messy. But you do not need to be discouraged and fail to try this recipe. with step by step guides from our recipes, guaranteed you can successfully make chocolate rolls.
Cake:
12 egg yolks
1 egg whites
100 g sugar
50 g wheat flour
10 g of cornstarch
25 g cocoa powder
125 g butter, shake
¼ tsp vanilla powder
Vla:
175 ml of liquid milk
50 g sugar
2 tablespoons cornstarch, dissolve it with a little water
1 egg yolks, shake off
1 tbsp rhum (if liked)
5 pieces of canned peaches (from 1 can), diced small
Sauce:
200 g of fresh raspberries
150 g sugar
100 ml of water
1.add the maize-grain and chocolate flour mixture gradually into the sugar-egg mixture, stirring evenly. Add the butter shake bit by bit, add the vanilla, mix well. Pour the dough into a baking sheet.
3.insert the baking pan into the oven, bake for 15 minutes until done. Remove the baking pan from the oven. Remove the cake from the baking sheet in reversed way on a loaf of bread powdered with powdered sugar. Scroll carefully with the paper still attached, until printed scroll form. let it cool.
Vla:
- Boil milk with sugar over low heat to boil. Mix the corn and yolk solution, mix well. Take 50 ml of milk stew, put in a cornstarch solution, mix well. Pour back into the milk stew, stir and cook until the vla thickens. After that, open the wrapping paper, cut into pieces, serve with sauce.
Sauce:
Enter the raspberries and sugar into the pan, stirring until the raspberry is slightly crushed and the sugar dissolves.
Cook until thickened, add water. Stir briefly until boiling, remove.