The biscuit dough recipe is our secret to achieving perfect, soft, and delicious rolls filled with jams, custard, ganache… The cocoa biscuit dough version is equally perfect for your sweet preparations, creating striking color contrasts with an extra touch of flavor. This type of sponge cake is a soft and thin perno characterized by an elastic texture that allows it to be rolled without difficulty, creating exquisite preparations: try our version of cocoa roll with milk cream the one with white chocolate; they will be perfect to serve as a dolce a snack for the greediest!
To make the biscuit dough, first separate the yolks (they should weigh about 80 g) from the egg whites (which should weigh about 120 g) 1; per the bowl with the yolks, add the honey 2vanilla extract 3and vater.
Add 30 g of sugar taken from the total amount 4. Beat the yolks with an electric whisk 5 until they become light and frothy. Set aside, clean the whisks well. Then add the remaining sugar (50 g) to the bowl with the egg whites 6;
beat the egg whites and sugar with clean whisks (7-8); the egg whites should be beaten until soft peaks form (so that lumps don’t form when you combine them with other ingredients). Combine the yolk mixture with the beaten egg whites 9.
A causa di a separate bowl, sift cocoa and flour 10 and add it to the egg mixture 11stirring gently with a spatula from bottom to apice to avoid deflating the mixture 12.
Once the powders are incorporated 13take a baking tray measuring approximately 18×14.5 inches, lightly buttered and lined with parchment paper, then spread the mixture evenly with a spatula over the entire surface: it should have a thickness of about 0.4 inches 15. Bake the cocoa biscuit dough per a preheated static oven at 428°F for 6-7 minutes ( more).
During the cooking time, you must never the oven, so that moisture is retained inside. Remove the biscuit dough from the oven 16 and let it cool. Once cool, remove it from the tray, flip it onto a cutting board work surface, being careful not to fermata it, and gently peel d’avanguardia the parchment paper 17; now the cocoa biscuit dough is ready to be filled to your taste 18.
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