Project Description

Caramel Coffee Cake Roll

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

Today I will share with you a caramel coffee cake roll with a little salty taste. Maybe the sweet cream cake roll will feel very greasy after a few bites, and it is not patience. Try this one. It has a coffee aroma and cheese If it comes with a slightly salty flavor, plus the caramelized biscuits, the taste is very special and greasy!

Coffee powder + cocoa powder is used to make a mocha cake embryo, which is just right and slightly salty, and has the aroma of coffee. The mouth is fluffy and soft like cotton, and the cheese inside is fragrant and light.

Taste the first bite, the fragrant and smooth cheese paste is matched with the delicate and soft cake body of the mocha aroma, which immediately stimulates the taste buds. Continue to eat, the aroma of caramel biscuits fills the whole mouth, which is aftertaste.

The cheese paste in the middle is also added with caramel biscuits. Although the biscuits are soft, the caramel taste is still particularly fascinating, and the whole taste is suddenly enriched.

Materials

Stuffing
150g whipped cream
Cream cheese 100g
Cocoa powder 3 grams
Salt 1g
15 grams caster sugar

Cake base
5 eggs (about 60 grams in shell)
Corn oil 50g
65 grams of milk
55 grams of caster sugar
Low powder 60g
Coffee powder 15g
Cocoa powder 8 grams

Production Process

Making the cake base:
1. Add corn oil to cocoa powder and mix well, so as to avoid defoaming caused by cocoa powder
2. Add coffee powder and continue to stir evenly‍
3. Add milk and stir evenly
4. Sift in low powder and stir until no dry powder can be seen
5. Add the egg yolk and stir smoothly with a Z-shape. The evenly stirred egg yolk paste is fine and slightly thick.
6. Whip the egg whites, you can add a few drops of lemon juice, add fine sugar in three times, beat until moist foaming, preheat the oven 170 degrees in advance (for cake rolls, you only need to beat the egg whites to the big bend of the moist olecranon)
7. First take part of the egg white and egg yolk paste and mix evenly
8. Mix even egg yolk paste, then pour it back into the remaining egg whites, continue to stir and mix evenly
9. The finished cake batter is shiny and delicate, pour it into the baking pan covered with oil cloth or oil paper (28*28)
10. Smooth the cake batter, shake it twice, shake to remove the large holes, put it in the oven, the middle and lower layer, the upper tube is 170 degrees, the lower tube is 160 degrees, and bake for 25 minutes. The specific temperature and time should be adjusted according to your own oven.
11. After the oven is out, tear off the tarp around and let cool

To make the cheese paste:
1. After the cream cheese is softened, add whipped cream, salt, fine sugar and cocoa powder, and beat. Stir it up to about 80%, in a firmer state, easier to roll up
2. This cake base is very soft, it will not peel off when rolled, and the towel noodles are also very suitable (cut a slope at the upper and lower ends of the cake base to make it look better when rolled)
3. Spread the normal cheese paste, and add the right amount of caramel biscuits to one-third of the place
4. Add the remaining cheese paste and spread it into the shape of a small hill
5. Roll it with the help of a rolling pin (hold the front cake embryo in one hand, lift the oil paper rolling pin in the other hand, roll it first, and then lift the oil paper to roll it) with the rolling pin to compact, organize the shape, put it in the refrigerator, and refrigerate for more than 2 hours before cutting
6. The front side after refrigeration will not peel off. If your cake roll has peeled off or cracked, you can squeeze light cream on it to decorate it.
7. Spread a layer of whipped cream, use a fork to mark out the lines, after cutting into pieces, put caramel biscuits on top for decoration.

This cream-rich caramel coffee cake can be perfectly cut by CHEERSONIC’s automatic slicer. The ultrasonic cutter cuts the cream without sticking to it, and the cut surface is smooth and tidy. The automatic setting can eliminate uneven slicing and secondary pollution caused by human error. Speed ​​up the process and save your time. When your bakery is ready to provide customers with caramel coffee cakes, please remember to contact the CHEERSONIC customer representative: 13372540303

About Cheersonic
Cheersonic manufactures the leading portioning equipment for bakeries producing fresh and frozen desserts. Since 1998 bakers have used Cheersonic machines to cut, slice and portion cheesecake, pie, layer cake, loaves, butter, cheese, pizza, sandwichs, and more. Cheersonic offers ultrasonic cutting solutions that support start-up bakeries and high production commercial facilities alike. Small standalone machines can be used in manual baking facilities and large inline robotic solutions aid in high speed production.

Cheersonic offers many ultrasonic slicing models, both inline and offline applications, with production speeds of 80 to 1,500 cakes or pies per hour.

Cheersonic’ latest offline introductions include ultrasonic cutting with or without divider inserts between each slice. This improves the quality of the cut and makes for a much better product presentation for the customer. In addition, robotic arm improves the speed, efficiency, and accuracy of the cutting process, producing professional looking products every time.

Chinese Website: Cheersonic Provides Professional Ultrasonic Cutting Solutions