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Crepe roll | Transcript of MoLaLa Cook's recipe

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MoLaLa Cook

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Ingredients

egg : 1 piece
砂糖 : 15g
牛乳 : 100ml
小麦粉 : 30g
ココアパウダー : 4g
溶かし無塩バター : 7g
（A）生クリーム : 130g
（A）砂糖 : 13g
オレオ : 30g
ココアパウダー（仕上げ用） : 適量

Time required

80minutes

Procedure

1) Make the dough 00:08
Break the egg into a bowl, beat it, add sugar and mix gently.
Add half the amount of milk and mix.
Add flour and cocoa powder while sieving and mix until dry.
Add the rest of the milk and mix, add the melted butter and mix further.
Strain with a colander.
2) Refrigerate 01:58
Wrap 1 and chill in the refrigerator for about 15 minutes.
3) Bake the dough 02:09
Mix 2 lightly, pour about a ladle of dough into a frying pan, and bake on low heat.
After baking all 5 pieces, place them on a plate, wrap them in plastic wrap, and cool them in the refrigerator for about 15 minutes.
4) オレオのクッキーを砕く 03:52
オレオは、クリームを取り除き、ポリ袋に入れ、めん棒などで細かく砕く。
5) ホイップクリームを作る 04:14
Put (A) in a bowl and whisk with a hand mixer while cooling with ice water until the vines stand.
6) 成形する 04:50
クッキングシートの上に3の生地を端が重なるように並べる。
ホイップクリームを全体に塗り広げ、3を散らす。
生地の縁を折り返して巻く。
敷いているクッキングシートで全体を包み、冷蔵庫で2時間程度冷やす。
7) 盛り付ける 07:26
お好みの大きさに切り分け、ココアパウダーをふり、皿に盛る。

Point

・ Heat unsalted butter in the microwave for about 20 seconds in advance to make drawn butter.
・ Sift flour and cocoa powder to prevent lumps.
・ By straining the dough, the finish will be smooth and soft to the touch.
・ When carving, carefully carve it so that it does not collapse. Cooling in the refrigerator makes it easier to cut.
-The time required does not include the time to cool the finished crepe roll in the refrigerator.