【Ingredients】For one 28cm x 28cm roll baking sheet
■Roll dough
3 egg yolks
30g sugar
20g milk
3g instant coffee
20g canola oil
45g cake flour
120g egg white
60g sugar
■Mocha Chantilly
160g heavy cream
14g sugar
1 to 2g instant coffee (1g→light coffee flavor 2g→strong coffee flavor)
Mixed nuts, to taste
【Preparation】
・Melt instant coffee for Chantilly in a small amount of hot water.
・Line a baking sheet with pattern paper.
・Chill the egg whites until just before use.
・Preheat the oven to 180°C before making the dough.
【How to make】
①Make the roll dough. Heat milk in the microwave. Add a small amount to instant coffee and melt.
※If there are any lumps here, they will remain in the dough.
②Make the meringue. First, whip the egg whites alone, then add the sugar in three parts.
※You can add it all at the beginning instead of in three parts!
The first time→ when the egg whites lose their stiffness and become fluffy
The second time→ When the bubbles become fine
The third time→ When there are a few streaks left
Stop when the corners start to hang down a little.
③Make the base. Lightly break the egg yolks into pieces and add the sugar.
You can use the same hand mixer used for the meringue.
④Add the egg yolks and mix. Add the canola oil halfway through the batter, and when the batter is thoroughly combined, sift in the flour at once.
⑤Add 1/3 of the meringue and make the specific gravity close.
⑥⑤mix gently to avoid crushing the air bubbles.
⑦Pour the dough into the mold and roll out flat with a card or palette.
Bake for 15 minutes at 180℃. After baking, give the dough a few shocks, remove from the baking sheet and let cool.
⑧Make the Mocha Chantilly. Add the sugar and coffee melted in a little hot water to the cream. Let it whip to stiff peak.
⑨Place plastic wrap on the cooled roll dough, turn it over, peel off the paper and place oven paper to roll it up.
Place 2/3 of the cream on the baking surface, reserving 1/3 for decoration.
Spread the cream on a palette. Leave a thin layer at the end of the roll.
⑩Make a central axis and roll the dough as if you were rolling it in one motion.
Fill both sides with the remaining cream and tighten using a ruler. Chill in the refrigerator for 30 minutes.
⑪Cut both sides and finish. To cut, place a knife over hot water or fire.
Decorate with leftover cream and mixed nuts.
【Ingredients】For one 18cm x 18cm roll baking sheet
■Roll dough
3 egg yolks
30g sugar
20g milk
3g instant coffee
20g canola oil
45g cake flour
120g egg white
60g sugar
■Mocha Chantilly
160g heavy cream
14g sugar
1 to 2g instant coffee (1g→light coffee flavor 2g→strong coffee flavor)
Mixed nuts, to taste
【Preparation】
・Melt instant coffee for Chantilly in a small amount of hot water.
・Line a baking sheet with pattern paper.
・Chill the egg whites until just before use.
・Preheat the oven to 180°C before making the dough.
【How to make】
①Make the roll dough. Heat milk in the microwave. Add a small amount to instant coffee and melt.
※If there are any lumps here, they will remain in the dough.
②Make the meringue. First, whip the egg whites alone, then add the sugar in three parts.
※You can add it all at the beginning instead of in three parts!
The first time→ when the egg whites lose their stiffness and become fluffy
The second time→ When the bubbles become fine
The third time→ When there are a few streaks left
Stop when the corners start to hang down a little.
③Make the base. Lightly break the egg yolks into pieces and add the sugar.
You can use the same hand mixer used for the meringue.
④Add the egg yolks and mix. Add the canola oil halfway through the batter, and when the batter is thoroughly combined, sift in the flour at once.
⑤Add 1/3 of the meringue and make the specific gravity close.
⑥⑤mix gently to avoid crushing the air bubbles.
⑦Pour the dough into the mold and roll out flat with a card or palette.
Bake for 15 minutes at 180℃. After baking, give the dough a few shocks, remove from the baking sheet and let cool.
⑧Make the Mocha Chantilly. Add the sugar and coffee melted in a little hot water to the cream. Let it whip to stiff peak.
⑨Place plastic wrap on the cooled roll dough, turn it over, peel off the paper and place oven paper to roll it up.
Place 2/3 of the cream on the baking surface, reserving 1/3 for decoration.
Spread the cream on a palette. Leave a thin layer at the end of the roll.
⑩Make a central axis and roll the dough as if you were rolling it in one motion.
Fill both sides with the remaining cream and tighten using a ruler. Chill in the refrigerator for 30 minutes.
⑪Cut both sides and finish. To cut, place a knife over hot water or fire.
Decorate with leftover cream and mixed nuts.
