Napoleon roll cake ( Chocolate )

author Risa Baking Days   8 month ago

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Chocolate Swiss Roll Recipe - Best Swiss Roll Recipe -کیک کریم دار

If you are craving for chocolate then this will definitely satisfy you. It tastes good and looks nice as a desert as well. You can decorate with some fruit or cream if you like. Note: * Preheat the oven 15 minutes before placing your mixture. * Use room temperature Eggs. * Beat the eggs on high speed. * Put your bowl in the fridge 15 minutes before starting to beat the cream in the bowl to chill. How to make Chocolate Swiss Roll Easy Chocolate cake SWISS ROLL RECIPE Homemade cake Easy dessert cake Afghan cooking channel afghan cooking show The Olympic Cooking recipe Subscribe to my YouTube Channel Here: ⬇ ⬇ ⬇ ================================== INGREDIENTS: 4 large Eggs تخم مرغ 1/3 cup (80g) Sugar بوره 1 teaspoon Vanilla Essence عطر وانیلی 40ml Milk شیر 40ml Oil روغن 3/4 cup (90g) Plain flour آرد سفید 1 teaspoon (4g) Baking powder بیکینگ پودر Pinch of Cinnamon پودر دارچین 1/4 cup (30g) Coco powder پودر کاکائو Filling: 60g Cooking Chocolate شکلات مخصوص پخت و پز 1 cup (240g) Whipping Cream, Chilled کریم پر چرب 70g powder sugar پودر بوره =================================== If you have any questions, please leave a comment below and i will try my best to help you. Please subscribe to my YouTube Channel to see more delicious recipes Background Music:TITLE1 by ARTIST1 is licensed under a Creative Commons Attribution license ( Artist: Prelude No. 6 by Chris Zabriskie is licensed under a Creative Commons Attribution license ( Source: Artist: Keep in Touch With Me ⬇ ⬇ ⬇ YOUTUBE: FACEBOOK: INSTAGRAM: Thank you for visiting, lots of love The Olympic Cooking x

Chocolate Napoleon Cake

========================== Chocolate Napoleon Cake Pastry 2 Sheet Instant Pastry (7x22cm each) Bake at 185C for 20minutes Roll Cake 7 Egg Yolks 35g Sugar 3/4tbsp Condensed Milk 1tsp Vanilla paste 20g Cake Flour 10g Milk Powder 10g Cocoa Powder Pinch of Salt 75g Melted Butter Bake at 180C for 15-20minutes 24x24 square Pan Custard 50g Condensed Milk 125ml Water 1/2tsp Vanilla paste 15g Flour 15g Corn starch 1 Egg Yolk 1 tsp margarine 35g Whipping Cream 40g Chocolate compound ======================== Http:// Instagram : @epipastry Facebook :

日式颶風巧克力蛋糕捲蛋糕卷燙麵戚風分蛋法 3/3 Japanese Hurricane Chocolate Cake Roll Swiss Roll Swissroll Super Moist!

茅寶村 颶風燙麵巧克力蛋糕捲 蛋糕卷共3集 Cake roll has 3 episodes: *Plain batter A milk 85g, vegetable oil 55g, cake flour 60g, yolk 4x *Cocoa batter B milk 85g, vegetable oil 65g , cocoa powder 25g , cake flour 55g, yolk 4x C meringue: large egg white 8x, sugar 120g heavy whipping cream filling heavy whipping cream 250g, sugar 25g, cocoa powder 15g, Cointreau half a cap full.

Spekkoek layer cake ( Indonesian Lapis Legit )

Ingredients: 1. Egg Yolks 450gr 2. Sugar 200gr 3. Rhum 5gr 4. Low protein flour 25gr 5. Corn flour 7.5gr 6. Lapis legit herbs powder 7gr 7. Butter 450gr 8. Condensed milk 30gr How to make : Preheat oven to 170 Celcius, using top heat only. 1. Mix egg yolks and sugar until thick and white. 2. Meanwhile softened the butter, condensed milk and rhum. 3. Mix in the sifted flour, corn flour and lapis legit herbs powder into the thickened egg yolks mixture. 4. Gradually fold in the butter into the egg yolks and flour mixture, use spatula. 5. Heat the pan for a while 3-5 minutes (to make the mixture spread easily on the pan). 6. Take out the pan and start to spread the first layer, bake in the preheated oven for 5-7 minutes (it depends on your oven). 7. Continue layering until finish, don’t forget to press the baked layer before you pour the next mixture, to keep the layer neat and tight 8. When all the mixture finish bake 5 minutes longer with top and bottom heat, to make sure all the bottom of the layers are baked enough. 9. Take out the pan, let it cool and cut to serve. Enjoy ;)

Japanese cheesecake ( Jiggly AND Tasty )

INGREDIENTS: Cream cheese batter 120 gram cream cheese 50 gram unsalted butter 65 ml full cream milk 4 egg yolks 25 gram sugar 1/2 tsp vanilla extract 30 gram cake flour / superfine flour 30 gram corn starch 1/8 tsp salt Meringue 6 egg whites (large) 1/4 tsp cream of tartar 105 gram sugar METHOD: Pre-heat oven to 150°C (Top and bottom heat, no fan force) Grease 8″ x 3″ cake pan with butter, line bottom with baking paper 1. Whisk cream cheese, butter and milk till smooth over a warm water bath 2. Whisk egg yolks and sugar add salt and vanilla extract, sift cake flour and corn starch and fold into egg yolks mixture 3. Whisk egg whites at low speed till foamy, gradually add sugar and cream of tartar and beat till soft peaks 4. Fold egg whites into egg yolks batter 1/3 at a time 5. Pour into cake pan and tap the pan on the counter to release air bubbles 6. Bake with water bath on the bottom in a preheated 150°C for another 75 mins 7. Remove from the oven and serve

Instant ready to bake puff pastry, 1 sheet

Chocolate Ganache:
1.250gr whip cream
2.250gr dark cooking chocolate

Cake Roll Ingredients:
1.14pcs egg yolks
2.125gr Sugar
3.125gr Melted butter
4.1tsp Vanilla
5. 2tsp chocolate paste
6. 100gram Cake Flour (low protein flour)
7. 20gram Chocolate powder
8. 10gram Maizena

How to make:
1. prepare the ready to bake puff pastry, cut into 14x14cm
2. roll out the pastry into 14x20cm, then cut in half
3. bake at 170c for 20minutes
4. cool down

how to make the ganache
1. heat the whip cream until simmer
2. pour over the chopped dark chocolate and stir until the chocolate has melt
3. put in the piping bag and let it cool

how to make the cake roll :
1. prepare the 28x28cm pan, I use non stick pan so I didn’t grease the pan, just put the baking paper on the bottom.
2. whisk the sugar and egg yolk until white and thick, add chocolate paste and vanilla
3. mix in the sifted flour, fold it gently with rubber spatulla
4. gradually mix in the melted butter
5. bake at 175c for 20minutes
6. take out from the pan and let it cool
7. spread the chocolate ganache over the cake, place the puff pastry in the center, spread again with the ganache as the filling then cover with the other puff pastry, then roll it together and store in the chiller for 1 hour before cutting
8. enjoy ;)

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