Caramel Coffee Cake Roll Cutting

How to achieve the ideal cutting of the mellow caramel coffee cake roll?

Today, I would like to share a caramel coffee cake roll with a little salty taste. Maybe the sweet cream cake roll will be very greasy after a few mouthfuls, and it is not durable. Try this one. It has coffee aroma. If the cheese is slightly salty, and the caramel biscuits are added, the taste is very greasy!

The mocha cake embryo is made of coffee powder and cocoa powder. It has a proper salty taste and the aroma of coffee. The mouth is as fluffy and soft as cotton, and the cheese paste inside is thick and light.

At the first taste, the rich and smooth cheese paste, together with the delicate and soft cake body with the aroma of mocha, immediately aroused the taste buds, and continued to eat. The aroma of caramel biscuits filled the whole mouth, leaving people aftertaste.

The cheese paste in the middle is also added with caramel biscuits. Although the biscuits become soft, the caramel flavor is still particularly fascinating. The whole taste is enriched at once.

Materials required

Filling:

Light cream 150g

Cream cheese 100g

Cocoa powder 3g

Salt 1g

Fine granulated sugar 15g

Cake germ:

5 eggs (about 60g with shell)

Corn oil 50g

Milk 65g

Fine granulated sugar 55g

Low powder 60g

Coffee powder 15g

Cocoa powder 8g

Production process

Making cake germ:

① Add the corn oil into the cocoa powder and stir it evenly to avoid the defoaming caused by the cocoa powder

② Add coffee powder and continue to stir evenly

③ Add milk and stir well

④ Sift in low powder and stir until no dry powder is visible

⑤ Add the egg yolk and stir it smoothly with a zig zag. The egg yolk paste that is stirred evenly is fine and slightly thick

⑥ To beat the egg white, add a few drops of lemon juice, add fine granulated sugar in three times, and beat until it foams wet. Preheat the oven 170 degrees in advance (to make a cake roll, you only need to beat the egg white to the big hook state of the wet eagle’s beak)

⑦ First, take part of the egg white and the yolk paste and mix them evenly

⑧ Mix the egg yolk paste evenly, then pour it back into the rest of the egg white, continue to stir and mix evenly

⑨ The prepared cake paste is glossy and delicate. Pour it into a baking pan (28 * 28) covered with oilcloth or oilpaper

⑩ Smooth the cake paste, shake it twice, shake off the big pores, put it into the oven, the middle and lower layers, the upper tube is 170 degrees, the lower tube is 160 degrees, and bake it for 25 minutes. The specific temperature and time should be adjusted according to your own oven

⑪ After the furnace is out of the furnace, tear off the surrounding tarpaulin to cool it

To make cheese paste:

① After the cream cheese is softened, add light cream, salt, granulated sugar and cocoa powder, and beat. When it is sent to about 80%, it is more stable and easier to roll up

② This cake embryo is very soft, and will not peel when rolled, and the towel surface is also very suitable (cut a slope at the upper and lower ends of the cake embryo to make it look better when rolled)

③ Spread the ordinary cheese paste, and add the right amount of caramel biscuit chips to the third part

④ Then add the remaining cheese paste and smear it into the shape of a hill

⑤ Roll it up with the help of a rolling pin (hold the cake embryo in front with one hand, lift the oil paper rolling pin with the other hand, roll it first, and then lift the oil paper to roll it)

Press tightly with a rolling pin, arrange the shape, put it in the refrigerator, and refrigerate it for more than 2 hours before cutting

⑥ The front of the frozen cake roll will not peel. If your cake roll peels or cracks, you can squeeze light cream on it to decorate it

⑦ Spread a layer of light cream, use a fork to draw lines, cut the pieces, and put caramel biscuits on them for decoration

This cream rich caramel coffee cake can be perfectly cut by ultrasonic automatic slicer. The ultrasonic cutter does not touch cream, and the cut surface is smooth and neat. The automatic setting can eliminate uneven slicing and secondary pollution caused by human errors, speed up the process and save your time. When your bakery is ready to provide caramel coffee cake for customers, please remember to contact Cheersonic Ultrasonic’s customer representative: +86 13372540303

For cutting details, please visit our official website: https://www.cheersonic-food.cn/

Chinese Website: Cheersonic Provides Professional Ultrasonic Cutting Solutions