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Cocoa roll

Cocoa roll


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Countertop preparation

- Over the beaten egg whites, add the sugar, mix until it becomes meringue

-incorporate in the meringue the yolks mixed with the oil

-add flour, cocoa and lightly homogenize the entire composition

-Pour the dough into the stove tray lined with baking paper

-bake in the oven, preheated, and bake until the sheet becomes firm.

-we take out and roll tightly with the baking paper

Cream

-1/2 of the amount of milk and sugar are boiled

-in the other 1/2 add the flour and mix well

when the milk started to boil add the milk and flour mixture, mix continuously

- hold until it thickens and then let it cool

-mix the oil with powdered sugar and then add spoon by spoon of the cooled composition

-at the end we add cocoa and rum essence, let it cool a bit

-Carefully unwrap the roll sheet, spread the cream over the entire surface, roll again tightly (this time without paper), let cool, powder, cut and serve.



Roll with cocoa, cream and raisins

The roll with cocoa, cream and raisins is a very attractive dessert, which we can prepare for any meal with family, friends or holidays. It is easy to make, with ingredients available to anyone.

The top is firm but airy, and the filling is fine and creamy. It seemed to me that the aroma of orange blends beautifully with cream and cocoa top, but depending on everyone's preferences, you can use any other flavor: rum, lemon, vanilla, etc.


Cocoa roll with oranges

& Icirc & # 539i need for dough:
3 or & # 259
90 g zah & # 259r
75 g f & # 259in & # 259
30 g cocoa
& Icirc & # 539i need for stuffing & # 259:
1 orange & # 259
500 ml of liquid smear with 42% fat (if you want a rich roll), you can use 1 l of liquid smear.
3 tablespoons powdered sugar
& Icirc & # 539i need for decoration:
orange peel
50 g zah & # 259r
100 ml ap & # 259
Preg & # 259te & # 537ti a & # 537a:
Separate the whites from the whites. Mix the enspalbu & # 537urile & enspcu & enspzah & # 259rul, then & icircncorporezi g & # 259lbenu & # 537urile & # 537i and add f & # 259ina & # 537i cocoa & icircn rain. Stir u & # 537or. Put the composition in a tray lined with baking paper and put the tray in the hot oven for 15-20 minutes. Do the test with the toothpick and, when it's ready, put the tart aside.
Use it with your hand to make some thin strips of orange peel. Put 50 g of sugar in the water and add the orange peel. Boil p & acircn & # 259 ob & # 539ii o peltea. & Icircndep & # 259rtezi the rest of the peel & # 259 & # 537i skins & # 539a white & # 259 of the orange. Cut it into slices.
Separately, mix the sour cream with the powdered sugar, make a thick frying pan. Spread the baking paper and place the cocoa top, fried chicken, level, level the orange pieces and roll with the help of the baking paper. With a fork, fry the rolls and sprinkle the well-drained orange peel.

Preparation: 50 minutes Baking: 20 minutes
Re & # 539et & # 259 de Rozalia & # 536uba, Ocna Mure & # 537, jud. Alba

Enter here and you will discover the recipe for a delicious liver roll.


Roll with cocoa and orange

All ingredients must be at room temperature.
Put the dry yeast, a teaspoon of sugar and 2 teaspoons of flour in a cup and mix them by adding warm milk. Cover with a towel and leave to rise for about 10 minutes.
Sift the flour into a bowl, add salt and sugar, orange peel, then make a circle in the middle and pour the leavened yeast. Knead by hand, gradually adding the orange juice and finally the melted butter.
We finish kneading when it doesn't stick to our hands.
Cover with a clean towel and put in a warm place away from drafts for about 1 hour.
We spread the leavened dough on the work table lined with flour.
For the filling, beat the egg whites with a whisk, add the sugar and then at the end the cocoa.
Grease the stretched sheet with this filling, which we then roll carefully.

Place the roll in a tray lined with baking paper and place in the preheated oven at 175 degrees for about 25 minutes, until browned on top.
Remove from the oven and after about 2-3 minutes, while it is still hot, grease it with orange icing, which is obtained by simply mixing the powdered sugar with the orange juice.
After it has cooled, slice it and serve it with a hot coffee.
Have a wonderful Sunday!


Marbled Roll with Cocoa Cream and Rum

Nothing easier . roll sheet with classic cocoa and rum cream. Good, fast, good looking.

Eggs are mixed with sugar at high speed, at least 5 minutes, a creamy composition is obtained. Add the oil, stirring, stirring until incorporated each time. From now on we use a wooden spoon. Flour follows. Mix with large, light movements after each spoon added. At the end, we add the vanilla essence. We take a few spoons (a cup) of the composition, mix with a little cocoa and with the help of a pos or a teaspoon we draw which model we want directly in the stove tray, lined with baking paper. Put the tray in the oven, preheated to 170 degrees, for 2-3 minutes.
Then, pour the rest of the mixture into the pan, level it so that the top is uniform and put it in the oven for 15-20 minutes (depending on the oven of each one). We start to check carefully after 10 minutes, so as not to bake excessively.
When it is ready, take out the sheet on a clean towel, roll it with paper and let it cool.
The soft butter, at room temperature, is mixed with the sugar. Add the cocoa, mix well. We also add the essence of rum, more or less, according to everyone's taste.
Roll out the cooled biscuit, cover evenly with cream and roll again.
Let the roll cool for a few hours before slicing.


Cocoa roll with oranges

& Icirc & # 539i need for dough:
3 or & # 259
90 g zah & # 259r
75 g f & # 259in & # 259
30 g cocoa
& Icirc & # 539i need for stuffing & # 259:
1 orange & # 259
500 ml of liquid smear with 42% thickness (if you want a rich roll), you can use 1 l of liquid smear.
3 tablespoons powdered sugar
& Icirc & # 539i need for decoration:
orange peel & # 259
50 g zah & # 259r
100 ml ap & # 259
Preg & # 259te & # 537ti a & # 537a:
Separate the whites from the whites. Mix the enspalbu & # 537urile & enspcu & enspzah & # 259rul, then & icircncorporezi g & # 259lbenu & # 537urile & # 537i and add f & # 259ina & # 537i cocoa & icircn rain. Stir u & # 537or. Put the composition in a tray lined with baking paper and put the tray in the hot oven for 15-20 minutes. Do the test with the toothpick and, when it's ready, put the tart aside.
Use it with your hand to make some thin strips of orange peel. Put 50 g of sugar in the water and add the orange peel. Boil p & acircn & # 259 ob & # 539ii o peltea. & Icircndep & # 259rtezi the rest of the peel & # 259 & # 537i skins & # 539a white & # 259 of the orange. Cut it into slices.
Separately, mix the sour cream with the powdered sugar, make a thick frying pan. Spread the baking paper and place the cocoa top, fried chicken, level, level the orange pieces and roll with the help of the baking paper. With a fork, fry the rolls and sprinkle the well-drained orange peel.

Preparation: 50 minutes Baking: 20 minutes
Re & # 539et & # 259 de Rozalia & # 536uba, Ocna Mure & # 537, jud. Alba

Enter here and you will discover the recipe for a delicious liver roll.


Roll with cocoa and butter cream & # 8211 is one of my favorites

I like the roll with cocoa and butter cream because it tastes great and is easy to prepare. When I feel like something sweet, I prepare this roll. It is absolutely delicious. Try it too!

Dough ingredients:

  • 7 eggs, 7 tablespoons powdered sugar
  • A pinch of salt, 4 tablespoons cocoa
  • 1/2 sachet of baking powder

Cream ingredients:

Ingredients for chocolate icing:

Method of preparation:

First we prepare the dough. We break the eggs and separate the egg whites from the yolks. Beat the egg whites with the sugar until you get a hard foam, then add a pinch of salt. Gradually add the yolks, and finally add the baking powder and cocoa.

Wallpaper a large rectangular tray (42 & # 21532 cm) with baking paper. Pour the dough into the pan and bake for 20 minutes at a temperature of 190 degrees.After it is baked, we put it, also with baking paper, on a damp cloth and roll it, while it is still hot. After it has cooled completely, remove the baking paper from the dough.

We prepare cream. Mix the soft butter with the powdered sugar until you get a smooth cream. Spread half of the cream over the cocoa top.In the remaining cream, add the cocoa powder. Spread the cocoa cream over the white cream. We leave a dough edge only with white cream.Roll the dough with the cream in the form of a roll, then put it in the fridge for at least an hour.We prepare the chocolate icing. Heat the liquid cream and add the chopped chocolate in it. Mix well until the chocolate melts. Pour the chocolate icing over the roll. I chose to decorate the roll with white chocolate icing, but it is just as good without it.

Put the roll in the fridge again and leave it there for at least 3 hours, during which time the icing will harden. Good appetite and increase cooking!


Cocoa Roll - Recipes

Rolled sheet ingredients:

100g powdered sugar + 70g crystallized sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Cream ingredient:

300ml Voila dessert cream

Decor ingredient:

200ml Voila dessert cream

How to prepare roll paper:

1. Preheat the oven to 180 degrees. Wallpaper the tray with baking paper.

2. Put the egg whites in a bowl and start mixing until soft peaks form (the peaks fall when you lift the mixer). While stirring, gradually add powdered sugar (100g) and mix until stiff peaks form.

3. In a clean bowl put the egg yolks and mix at medium speed for 3 minutes. Add the crystallized sugar (70g) and vanilla, mixing for another 2 min.

4. In another bowl, mix the flour, cocoa powder, baking powder, baking soda and salt.

5. Add water (80ml) over the flour mixture and mix until smooth with the egg yolks. Pour the composition obtained over the egg whites, slowly, until incorporated.

6. Spread the product obtained on a tray lined with baking paper and bake for 15 minutes, until a toothpick inserted in the middle of the counter comes out clean.

7. Meanwhile, prepare a towel well covered with powdered sugar.

8. Remove the roll sheet from the oven and carefully roll the hot countertop in the towel. Doing this while the product is still hot will allow you to roll it up later with the filling, without it cracking.

How to prepare cream:

1. In a blender add the frozen raspberries together with the sugar until a very fine paste is formed.

2. Refrigerate Voila for at least 12 hours before mixing. Pour the cooled product into a cold, clean bowl and start mixing 300ml Voila dessert cream at medium speed until the product becomes foam and triples in volume. Add the sugar mixture with the raspberries and increase the mixing speed until you get a very strong foam.

3. Carefully open the roll top and remove the towel in which it was kept.

4. Spread the filling in an even, thin or thicker layer, depending on your preference, on the entire surface, leaving about 1cm free at each end of the roll. Gently rotate the roll sheet, taking care not to use too much pressure so that the filling does not come out through the sides.

5. Wrap well in plastic wrap and refrigerate for at least 2 hours. You can leave it overnight so that the filling is set properly.

How to prepare decor:

1. Refrigerate Voila for at least 12 hours before mixing. Pour the cooled product into a cold, clean bowl and start mixing 200ml Voila dessert cream at medium speed until the product becomes foam and triples in volume.

2. Decorate the roll with Voila dessert cream and fresh raspberries.


Marbled Roll with Cocoa Cream and Rum

Nothing easier . roll sheet with classic cocoa and rum cream. Good, fast, good looking.

Eggs are mixed with sugar at high speed, at least 5 minutes, a creamy composition is obtained. Add the oil, stirring, stirring until incorporated each time. From now on we use a wooden spoon. Flour follows. Mix with large, light movements after each spoon added. At the end, we add the vanilla essence. We take a few spoons (a cup) of the composition, mix with a little cocoa and with the help of a pos or a teaspoon we draw which model we want directly in the stove tray, lined with baking paper. Put the tray in the oven, preheated to 170 degrees, for 2-3 minutes.
Then, pour the rest of the mixture into the pan, level it so that the top is uniform and bake for 15-20 minutes (depending on the oven of each). We start to check carefully after 10 minutes, so as not to bake excessively.
When it is ready, take out the sheet on a clean towel, roll it with paper and let it cool.
The soft butter, at room temperature, is mixed with the sugar. Add the cocoa, mix well. We also add the essence of rum, more or less, according to everyone's taste.
Roll out the cooled biscuit, cover evenly with cream and roll again.
Let the roll cool for a few hours before slicing.


COCOA ROLL with OATS

Those who are accustomed to traditional desserts are not easily convinced by such a recipe. The cocoa roll we present to you is part of the category raw recipes, obtained only from fruits and cereals.

Does not contain flour, dairy or eggs. Even sugar. For this reason it can be considered a better choice for people who are at diet or want to consume sweets as natural as possible and healthy.

Vegan cocoa roll: yummly.com

Cocoa roll with oats - recipe

• 50 g of almonds (or walnuts)
• 50 g of cashews (or all nuts)
• 10 g of coconut butter
• 50 g of honey
• 10 g of cocoa powder

• 100 g of oatmeal
• 20 g of sunflower seeds
• 70 g of honey
• 10 ml of lemon juice
• 2 g of vanilla

Prepare the worktop first. Grind the cashews and almonds in a food processor until they become flour.

Mix in a bowl of honey with coconut butter and add the composition obtained over the above flour. Incorporate the cocoa powder and mix until you get a homogeneous and thick composition.

To prepare the filling, finely grind the oatmeal until it becomes flour. Add the freshly squeezed lemon juice and honey and mix well.

Lay a large piece of plastic wrap on the table and place the top on it. Place a plastic wrap over the countertop and spread the countertop with the twister in a thin sheet so that it can be rolled without problems.

Place the oatmeal on it, level and sprinkle the seeds on top. Roll carefully to get a roll as tight and compact as possible.

Put the roll in the fridge and let it sit for a few hours to harden.

If you notice that it is still soft and cannot be cut, put it in the freezer for a few hours.

Cut into slices, like a regular roll, and serve as such. The rest is stored in the refrigerator. It must be consumed in a few days.

Source: Naturalia Medical Center, Whole Food Concept, Cocoa roll with oats, Christiana Publishing House, 2015, pp. 75

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.



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