INGREDIENTS:
● Egg (in dough) - 5 pieces
● Sugar (in dough) - 1 stack.
● Flour (in dough) - 1 stack.
● Cocoa powder (in a dark dough) - 3-4 tbsp. l.
● Condensed milk (cooked, stuffed) - 1 ban.
● Salt (small, in dough - pinch)
PREPARATION:
The recipe of the test for the roll was taken as a regular biscuit, you can cook according to your favorite recipe. I have a small bowl (20 * 30 cm), because the oven is small, so I get one roll from this portion, as in the photo, and one small. If you have a larger baking sheet, then the roll will look much nicer. First we take parchment size of our baking dish and draw a simple pencil drawing of the giraffe in thick lines.
Separate yolks from proteins. Whisk yolks and a half cup of granulated sugar into a thick foam.
Whip the whites in a tight foam with a pinch of salt. Then gradually add the remaining sugar, whilst continuing to beat.
Gently combine the yolk and protein masses, mixing with a spoon from top to bottom.
Through the sieve gradually add flour, gently stirring the dough from top to bottom.
The form is covered with white paper (so that the picture is better visible), then with parchment, drawing down. Lubricate the parchment and the sides of the mold with vegetable oil. From a confectionery syringe or a bag on a figure we squeeze out a dough. Put the form in the oven, heated to 180 C for about 2-3 minutes.
At this time, we sift the cocoa into the remaining dough, and gently mix it.
Take the form out of the oven.
Gently spoon spread the dough on the picture and spread it with a culinary scraper. You need to do this as soon as possible.
Put the mold back in the oven, heated to 180 ° C, for about 18-20 minutes (the baking time depends on the characteristics of your oven and the thickness of the dough). Ready to get a biscuit and turn it over on a towel. We remove parchment.
Turn the biscuit over, grease the boiled condensed milk. Using a towel roll the roll, let it cool.
