How to make Opera House Cake Roll

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies are also very interested in how food is made. Today, we will satisfy the demands of foodies and introduce to you the method of making Opera House Cake Roll.

1. Prepare a 30cm×30cm baking tray and line it with baking paper.

2. Make the cake body with the main ingredients. Melt the butter over simmering water and keep it in liquid state for later use.

3. Sift together the powdered sugar and almond powder, add one beaten egg yolk and mix well.

4. Add another beaten egg yolk and beat until it turns white and becomes larger in volume. spare.

5. Add granulated sugar to the egg whites in three batches and beat until the consistency is as shown in the picture, about 80% to 90% distributed. This is how to make chiffon cake.

6.Cut and mix the ingredients in steps 4 and 5 twice.

7. Sift in low-gluten flour twice and mix well.

8. Take a little of the ingredients in step 7 and add it to the melted butter and mix quickly.

9. Go back to step 7.

10. Cut and mix into a fine, smooth and thick batter. If bubbles keep coming out, it has failed.

11. Pour the batter into the baking pan and smooth it out with a small spatula. Put it into the oven and bake at 180℃ for about 15 minutes, until the surface is golden and elastic to the touch.

12. Place it on a wire rack immediately after it comes out of the oven, tear off the baking paper around it while it is still hot, and let it cool.

13. After cooling, cover with a piece of baking paper, carefully turn it over, and peel off the baking paper, so that the cake is facing up.

14. Turn the cake over again so that the front side of the cake is facing up. The cake body is ready.

15. Prepare the filling. Stir the hot water and coffee in the ingredients into strong coffee liquid and set aside.

16. Add 10g of fine sugar to the egg whites and beat until dense bubbles form.

Add 17.50g of fine sugar and 25g of water, and heat over low heat to about 118℃.

18. Use both hands. Continue beating the egg whites with a whisk in one hand, and with the other hand pour the syrup into the egg whites in a thin line, beating as you pour.

19. After all the syrup has been poured, continue beating until it is smooth and fine with small hooks appearing. Touch the bottom of the bowl to make sure it has completely cooled.

20. Take half of the meringue and put it into the softened butter. Continue beating at high speed until it is fine and smooth.

21. Add the other half of the meringue and continue beating until smooth and fine.

22. Use both hands: Use one hand to hold the whisk to continue beating the butter, and with the other hand pour the espresso liquid in a thin line.

23. Continue beating until the coffee meringue cream filling is even and fluffy.

24. Spread 2/3 of the cream filling on the cake and spread it evenly with a spatula. Using a rolling pin, roll up the cake, gently pushing the rolling pin to make the cake roll tighter.

25. Spread the remaining cream filling evenly on the cake roll. Cut a strip of cake paper, about 8cm wide, to cover the entire curved surface of the cake roll, and gently pull it down from top to bottom to make the cream filling flat. Make a large space in the refrigerator and refrigerate it.

26. Prepare the chocolate sauce: heat the milk and light cream in the seasoning until boiling, pour into the chopped bittersweet chocolate and stir evenly, add the butter while hot, and stir into a smooth, thick and fluid chocolate sauce.

27. Pour the chocolate sauce evenly over the cake roll. When pouring the chocolate sauce, put plastic wrap under the rack to collect excess chocolate sauce. Unused chocolate sauce can be stored in the refrigerator for up to 1 week.

28. Trim off the edges and melt some white chocolate to shape.

29. Count, there are six layers with chocolate icing from bottom to top, right?

30. Have one!

31. More! It’s really delicious, melts in your mouth and has a rich fragrance!

Your comprehension is extraordinary, so with the specific instructions for making the Opera House Cake Roll, you will definitely be able to make it on your own. And with your extraordinary drive, the dishes you make will surely taste the best.