4eggs, at room temperature
1/4 cup + 1 tbsp + 2.5 tsp70 ggranulated sugar, divided
20 mlwater, hot
60 mlmilk
50 mlvegetable oil
5 tsp10 gcocoa powder
1/2 cup + 4 tsp70 gflour
用料
| egg | 4 |
hurricane roll的做法
prep
1. bring eggs to room temp
separate yolk and white
----- bowl 1: yolk --------
1. whisk egg yolks, milk and vegetable oil for 5 mins
* it's important to emulsify at this step to make a good volume of cake
2. sift in flour and whisk
---- bowl 2: cocoa ----
1. bloom cocoa powder and hot water
2. take 1/3 yolk mixture from bowl 1 and use a spatula to mix well
----- bowl 3: white ------
beat egg white w/ white vinegar at mid-high speed; add in sugar and beat w/ lower speed
beat at soft peak before stiff peak (straight bottom and lightly bent top)
fold some whites to both bowl 1 and bowl 2.
fold in 1/3 of the rest of whites to cocoa
fold yolk mixture to whites
pour in the baking pan, plain at the bottom, cocoa at top then smooth it out
run S shape horizontally, then switch direction and repeat
---- bake -----
320F for 22 mins, then 340F for 5 mins
---- coo at room temp ------
1. cool for 5 mins, then flip the cocoa side down
2. flip again and cool w/ cocoa side up (using this side as inside one) till the cake is close to body temp (around 15 mins after baking)
3. roll up the edge
* could slice several lines to help rolling
---- chill the cake ------
chill in fridge for 15-20 mins while whipping cream
---- whip heavy cream ----
whip heavy cream and powdered sugar till stiff peak forms
---- assemble ----
spread cream and roll up the cake
fridge for 1 hour before serve
