고급진 맛 초코롤케이크 / 글라사주 초콜릿 롤케이크 / How to make a mirror glaze chocolate cake

Hello ~~ ^^ I'm Boone Bake. This thick, soft and moist ~~ If you're curious about Mirror glaze Chocolate Roll Cake ... Please watch the video to the end. Do you like roll cake? It's so good with coffee and milk that it's so wonderful for gifts How often do you make it? When I'm a novice baker ... It was one of the hesitant items. It's so delicious and made so good to present. I was hesitant to fail. Point out the points one by one Let's make it today This little bit of specially made roll cake After a lot of testing ... I found ... This is a chocolate roll cake with a golden balance. If you have a portion of glasage at once ... It's a taste that can't be appreciated. Mix milk chocolate with dark chocolate. I found a balance of taste and color, No tearing or bursting You will be able to make a moist cake sheet. % While using milk chocolate .. Tips to add flavor in the dark ~~ !! Not a heavy tool like a stick     Not by hand     How to make meticulous and solid ~~ !! % The cake is filled with chocolate and you can taste its rich flavor. ** Preliminaries ** Prepare all ingredients at room temperature in advance (except 275g fresh cream). Prepare your fans like a video. Mix all the flour to prepare. Preheat oven to 175 degrees. How to make ~~! Check Point ~~! Now then ... Let's get started ~~ Ingredients / ingredients (1 x 28 * 30 square fan) Chocolate Roll Cake 40 g of milk chocolate 50 g of milk 30g Grape Seed Oil (Canola Oil 0, Olive Oil x) 4 yolks 40 g of sugar 60g Cake flour 20g Cocoa Powder 1g baking powder 4 egg whites 30 g of sugar ** Chocolate Cream 85 g of dark chocolate 100g fresh cream (A) 20 g cacao nip Fresh cream (B) 275g ** Chocolate Glass 100 g of milk chocolate coverage 50 g of dark chocolate coverage 20g Grape Seed Oil Syrup 30 g of sugar 50g of water 8 g of kahlua (or rum) ㅡ ㅡ ㅡ How to make ㅡ ㅡ Weigh water and sugar Melt the sugar in the microwave. Add kahlua and cool it down to room temperature. 1. Mix milk chocolate, milk and oil to make a chocolate mixture.   (Use 45 ~ 50 degrees.) 2. Add sugar to the yolk and whip until the volume becomes ivory. 3. Add the chocolate mixture. 4. Sift the powder you have already put in again. 5. Mix the whites with sugar two or three times and whip. 6. Divide the meringue into the chocolate dough. 7. Pan like a video.  -At this point, you have to flatten it so it doesn't burst. 8. Preheat to 175 degrees, then bake at 165 degrees for 13 minutes.   --- If you feel elastic by pressing the top of the middle ... OK ~!  --Take it out of the oven. 9. Cool it like a video, 10. Infuse fresh cream (A) and cacao nip the day before.    You will feel a deeper richer taste and aroma. 11. Lightly warm infused fresh cream and cacao nip.   (If you don't have cacao nibs, please pass it.) 12. Pour in chocolate, mix smoothly, 13. Add cold cream (B) and mix. 14. Whip the ice ball. 15. Apply syrup. (How to make recipe. 16. Apply the cream like a video.  (At this time, not too heavy like a straw, please recycle the wick in the wrap or paper foil ~  I can speak it well.) 17. Make it hard for 30 minutes to 1 hour in the refrigerator. 18. After applying more cream on the face 19. Glaze.   --- After melting dark and milk chocolate .. Mix warm oil and you're done.   Use at about 29-30 degrees. 20. After glazing   Please transfer to cake plate. If not moved immediately, the bottom will stick to the wire mesh and get dirty. There is more information in the video. Subscribe ~! I would appreciate it if you set alarm ~. Your subscription ~! And Okay ~ ♥ is great for me ... How are you? Is it special baking? The video contains the process and explanation as much as possible.  ** BGM-- Track: Hemio- Music by Hemio Follow Artist:    / fvgozak   Thank you for watching ● To turn off subtitles, click the three dots in the top right corner of the screen. Please select subtitles, disable subtitles ... ● Boone Bake Instagram   / boone_bake