The so-called opera cake, also translated as opera, is a famous French dessert that has been around for hundreds of years.The traditional opera consists of six layers, including three layers of almond sponge cake dipped in coffee syrup, two layers of coffee cream filling and one layer of chocolate cream filling, and finally a layer of light-recognizable glass chocolate sauce, layers stacked, fragrant, and the entrance is made of chocolate.Look at the recipe, it's going to be a bit of a hassle to make it at home, especially testing the knife maker.For beginners, it's still a bit difficult to do well.But we can lower the demands, speculate a little bit, figure out the basics, whether it's almond butter, cream, coffee, chocolate, roll it up!

WHAT YOU NEED

Ingredients

60 grams of almond flour
40 grams of flour
Two eggs.
50 grams of low-fat flour
Protein three.
60 grams of fine sugar
Protein one
60 grams of fine sugar
20 grams of unsalted butter
120 grams of unsalted butter
5 grams of instant coffee powder
One teaspoon of hot water
25 grams of water
100 grams of dark chocolate
50 grams of milk
100 grams of cream
30 grams of unsalted butter

How TO MADE Opera house cake rolls

Steps 1 to 4

1. 30cm x 30cm baking tray one, prepare baking paper for backup

2. The main ingredient is cake.

3. Butter is insulated from melting water and kept in a liquid state.

4. The sugar powder and almond powder are mixed through a sieve, adding a scattered egg yolk to stir evenly.

Steps 5 to 8

5. Add another scattered egg yolk, spread until the color of the hair turns white and the volume increases.

6. Backup

7. The protein is divided into three parts by adding fine sugar, which is distributed to the state shown in the figure, about 8 9 .

8. That's how you make a cake.

Steps 9 to 12

9. Divide the material of steps 4 and 5 twice and mix evenly.

10. The low-fat flour is sifted twice and cut evenly.

11. Add a small amount of step 7 material to the melted butter and stir quickly.

12. Go back to step 7.

Steps 13 to 16

13. Cut into a delicate, smooth, thick dough.

14. If the bubbles keep coming out, it's a failure.

15. Pour the dough into the pan and scrape it with a small scraper.

16. Baked in the oven at 180°C for about 15 minutes, the surface is golden yellow and elastic to the touch.

Steps 17 to 20

17. Immediately after baking, place it on the grill, tear off the surrounding baking paper while it is hot, and cool it.

18. After cooling, cover with a baking paper, carefully in turn, tear off the baking paper, at which time the cake is upside down.

19. Flip it over again, so the cake is facing up.

20. The cake is ready.

Steps 21 to 24

21. Prepare the filling.

22. The hot water and coffee in the ingredients are mixed evenly into a strong coffee liquid for backup.

23. Protein plus 10 g of fine sugar to create a dense bubble.

24. 50 g of refined sugar plus 25 g of water, heated to about 118 °C.

Steps 25 to 28

25. Use both hands.

26. One hand holds the egg beater and continues to stir the protein, while the other hand pours the syrup into the protein in a thin line, turning it upside down.

27. After all the syrup has been poured, continue to send it to smooth and delicate, a small mark appears, touch the bottom of the bowl, make sure it has completely cooled.

28. Take half of the protein cream and put it in the softened butter, and continue to send it at high speed until it is delicately smooth.

Steps 29 to 32

29. Add the other half of the protein cream and continue to spread until smooth and delicate.

30. Use both hands: with one hand, continue to spread the butter, while with the other hand, pour the concentrated coffee juice into a thin line.

31. Continue to send to uniformly fluffy caffeine protein cream filling.

32. Apply two-thirds of the cream filling to the body of the cake and apply it evenly with a knife.

33. With the help of a doughnut stick, roll the cake body up, and gently push the doughnut stick to make the cake roll tighter.

34. Apply the remaining cream filling evenly on the cake roll.

35. Cut a piece of cake paper, about 8 cm wide, wrap the whole curve of the cake roll, gently pull it down from top to bottom, so that the cream filling is flat.

36. Make a big space in the fridge and put it in the fridge.

37. Preparation of chocolate cream: the milk and soft cream in the seasoning are heated to boil, poured into the chopped bitter-sweet chocolate, stirred evenly, added butter while it is hot, stirred into a smooth, thick, flowing chocolate cream.

38. Sprinkle the chocolate sauce evenly on the cake roll.

39. When sprinkling, a preservative film is laid under the mesh to collect excess chocolate sauce.

40. Unused chocolate sauce is stored in the refrigerator for one week.

41. Remove the edges and melt a little white chocolate.

42. There are also six layers of chocolate cream from the bottom to the top, right?

43. Here you go!

44. It's really good to eat, the entrance is full of perfume!

Handy cooking tips

　　1 teaspoon of almond sponge cake is one of the most commonly used basic cake embryos in French desserts, and has many uses.Its practice is similar to that of an egg-splitting sponge, but it also contains a method of delivering proteins by breathing; its mouthfeel relies mainly on protein regulation, with less protein mouthfeel being firmer, and more protein mouthfeel being softer.I added a little bit of protein.The same procedure is used to make coffee egg yolk cream filling with the same amount of egg yolk instead of protein.It's lower in calories with protein, and more aromatic with egg yolk.The production process seems to be complicated, mainly because I'm filming too much and talking too much.In fact, it's just a cake body, a stuffing, a dough, use your imagination, combine freely!