Biscuit Roll of Two Types of Dough

I was interested in the cooking method. Two types of dough and a cream are prepared – a biscuit is obtained, which tastes like a delicate soufflé! Fantastic! I have not eaten anything like this before, I fell in love with this recipe!

Ingredients

For the dough:

Milk – 110 ml + 45 ml + 1 tbsp
Vegetable oil – 80 ml
Flour – 85 g
Powdered milk – 15 g
Vanilla extract – 2 drops
Salt – 1/4 teaspoon
Yolks – 6 pcs.
Cocoa – 15 g (1 full tablespoon)
Proteins – 6 pcs.
Citric acid – 1/4 teaspoon
Sugar – 110 g

For the cream:

Milk – 250 ml
Yolks – 2 pcs.
Sugar – 40 g
Corn starch – 20 g
Vanilla extract – 2 drops
Chocolate drops – 50 g
Butter – 30 g

Directions

Mix cocoa with a spoonful of milk and set aside.
Now we prepare the dry ingredients: mix salt, flour and milk powder.
In a cup, mix almost boiled milk and vegetable oil. We mix and measure the temperature of the liquid, it should reach 70 degrees. If you do not have a thermo, then heat the mixture of milk (room temperature) and butter in a water bath for 50 seconds.
Pour in the dry mixture, mix everything thoroughly. In addition to the 110 ml of milk indicated in the recipe, I added another 3 tbsp, because the dough turned out to be thick.
We use a mixer, add yolk one at a time and beat. The dough will turn out to be liquid.
Pour 130 g of yolk dough into a separate cup. Add prepared cocoa paste and mix well.
Whisk the whites with citric acid and sugar until soft peaks. Introduce sugar gradually.
We send 105 g of proteins to the chocolate part of the dough and put it aside.
Put the remaining protein into the light dough, add a few drops of vanilla and mix.
To bake a biscuit, you need a rectangular shape of about 24 x 33 cm with high sides. If there is none, then you can do it yourself from cooking paper (see the video recipe for instructions). Put the light dough into the mold.
Mix the chocolate dough with the protein and put the light dough on top through a pastry bag. The dough is liquid, it spreads itself.
Now the important point! With the handle from the silicone spatula, we draw the strips along the bottom without tearing off. First across.
And now we repeat the same pattern along.
Bake the biscuit at a temperature of 170 degrees for the first 10 minutes. Then we reduce the temperature to 150 degrees and bake for another 25 minutes. Always focus on your oven, test the biscuit for readiness with a dry stick.
While the biscuit is baking, prepare the most common custard.
Mix the yolks with sugar.
Add starch and gradually pour in milk, stirring.
Add chocolate drops. We send it to the microwave for 30 seconds at maximum power. Then mix and cook for another 30 seconds.
If desired, you can add a piece of butter and vanilla to the cream.
Let the finished biscuit rest for a few minutes (3-5). Turn it over onto another sheet of parchment and remove the sheet on which the biscuit was baked.
Apply the cream. We distribute more cream from one edge – this will be the center of the roll.
Gently wrap the roll, tighten, pulling the parchment. You don’t need to crush it with your hands.
Sealed, slowly unfold. Some dough remains on the parchment, that’s normal. Remove the dough from the sheet (use a pastry spatula).
We wrap the roll in the same parchment and let it cool completely.
Cut into portions, you can take a larger piece for yourself. 🙂
Beauty! If you did everything according to the recipe, this is the drawing you should get.

It turns out very tasty, I have not tried such a delicate biscuit! I repeated the recipe several times and I recommend it to you!

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