Cocoa Cake Roll

1. 

whole milk 3.5% ½ cup (125 ml) • all-purpose flour / plain flour 8.75 oz (250 g) • powdered sugar 1.5 oz (40 g) • chicken egg 1 pc • unsalted butter 1.75 oz (50 g) • fresh yeast 0.25 oz (10 g) • salt

Melt fresh yeast in warm milk with a little sugar - and prepare leaven. Pour flour, sugar in a bowl, add egg, melted butter, a pinch of salt and pour the leaven in.

2. 

Work the dough and allow it to rise in a warm place.

3. 

flour medium • sugar granulated 3 tbsp • cocoa powder 3 tbsp • unsalted butter 1 oz (30 g)

Use a rolling pin to spread the raised dough on a floured board. Sprinkle it with sugar, cocoa powder and pour over with melted butter.

4. 

Roll the dough and transfer it to the baking tin lined with parchment paper. We can brush the cake roll with beaten egg, but it is not necessary. Bake for 20-30 minutes at 355°F (180°C).