Giraffe roll

One relatively simple recipe, for an effective roll

Preparation steps

To begin with, draw a pattern of giraffe skin on a piece of paper. I bolded it with a marker to make it look better. Put the paper on the sheet so that the pencil comes from the bottom so that it does not touch the dough.
BOWL 1: Mix 3 egg yolks with 15 g of sugar, 4 tablespoons of water, and two tablespoons of oil. Subtract 2 tablespoons of the sample mixture from this, and add vanilla, 10 g of cocoa and 72 g of flour to the rest.
BOWL 2: Mix one egg white until foamy. Add 2 tablespoons of sugar and beat until hardened. Add 2 tablespoons of egg yolk dough and 1.5 tablespoons of flour. Put the bag in the trainer and draw a pattern on the paper. Place in a preheated oven for about 50 seconds.
BOWL 3: Beat 3 egg whites and gradually add 50 g of sugar.
Mix the egg yolk mixture (bowl 1) with the egg whites (bowl 3), and pour over the tin over the sample. I bake the biscuit at 170 ° C for about 8-10 minutes. This depends on the oven so it is best to try with a toothpick when baked.
Take the baked biscuit out on a cloth, remove the paper and immediately roll it to take shape while cooling.
Inside you can put the cream as desired, I put the ganache which I mixed cold.

Ingredients

Dark biscuit

3eggs
65 gsugar
4 tbspwater
2 tbspoils
72 gflour
1/2 tspvanilla extract
10 gcocoa

Sample

1egg white
2 tbspsugar
1.5 tbspflour
2 tbspegg yolk dough

Ganache

100 mlcooking cream
200 gchocolate

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