Friday, November 17, 2023
Crafting the Perfect Roll Cake Dough
Unveiling the Ingredients
- 3 M Ball Eggs
- 70g Granulated Sugar
- 65g Light Flour (Tokuhokasa)
- 10g Cocoa Powder
- 15g Taihaku Sesame Oil
- 20g Milk
The Art of Cream Creation
Decadent Chocolate Cream
- 60g Kubel Chocolate
- 40g Milk
- 200g Fresh Cream (42%)
Tools of Culinary Excellence
- Rectangle Roll Cake Top Plate
- Square Roll Cake Top Plate
- Kraft Paper
- Scale
- Powder Sifter
- Bowl
- Whisk
- Rubber Spatula
- Hand Mixer
- Infrared Thermometer
- Dredge
- Cake Cooler
- Palette Knife
- One Eye Clasp
- Piping Bag
- Tea Strainer
- Cake Picks
Masterful Preparation
- Combine soft flour and cocoa powder through a powder sifter.
2. Warm Elegance
- Place Taihaku sesame oil and milk in a hot water bath, keeping them warm.
3. Oven Preheat
- Preheat the oven to 200℃.
Baking Brilliance: Roll Cake Batter
- Line a roll cake pan with craft paper or use the oven's baking sheet.
2. Egg-Sugar Symphony
- Mix eggs and granulated sugar, gently warming over a hot water bath.
3. Whip to Perfection
- Beat with a hand mixer until thick and ribbon-like.
4. Flour-Cocoa Fusion
- Add sifted flour and cocoa powder, folding with a rubber spatula until smooth.
5. Oil-Milk Infusion
- Mix in warmed Taihaku sesame oil (or salad oil) and milk.
6. Bake to Glory
- Pour the batter into the pan, level with a dredge, and bake at 200℃ for about 12 minutes.
7. Cooling Artistry
- Immediately cool on a wire rack, leaving the paper on to prevent drying.
8. Creamy Chocolate Alchemy
- Crafting the Divine Chocolate Cream
1. Chocolate Melody
- Heat chocolate and milk in a bowl over a hot water bath until melted. Mix thoroughly and let it cool.
2. Creamy Symphony
- In a separate bowl, add fresh cream in two parts to the cooled chocolate, stirring well each time.
3. Hand Mixer Harmony
- Blend with a hand mixer on low speed for 8 minutes.
Assembling the Masterpiece
1. Unveiling the Roll of Cake
- Peel off the paper from the roll cake dough and cut the front and back sides.
2. Chocolate Embrace
- Spread about half of the luscious chocolate cream over the surface.
3. Rolling Magic
- Roll from the front, creating a core part. Secure it with paper and let it rest in the refrigerator for about an hour.
4. Artistic Cuts
- Cut the front part diagonally for a visually stunning finish.
5. Cream Piping Elegance
- Put the remaining chocolate cream into a piping bag fitted with a nozzle and pipe it out, or apply with a spatula and create marks with a fork.
6. Finishing Flourish
- Sprinkle with cocoa powder, decorate as desired, and behold the masterpiece!
Whether you opt for the square or rectangle version, this Chocolate Cream Buche de Noel is a culinary symphony that will leave your taste buds singing. Elevate your dessert game with this divine creation.