A nut raisin roll
By VicentaLakin
In a book of cake rolls, the way to do it is to mix yolk with the protein before sifting into flour. That's why the flour gets mixed up in less time. Common flour, not special low flour or cake powder. Taste can. Cake rolls are too hot to bake, paste not too thick, protein not too hairy. With an 8-inch square mold。
Recipe Recommendations
- ordinary flour 35 grams
- milk powder 7 grams
- egg yolk
- sugar 5 grams
- white vinegar 1/2 tsp
- salt 1/4 tsp
- water 15ML
- protein
- raisins appropriate amount
- nut flour appropriate amount
- sweetening
- baking
- half an hour
- simple
Steps for A nut raisin roll
1
All materials are well weighed. Egg yolk, water, white vinegar, salt, milk powder, five grams of sugar, put in a bowl。
2
Spread the yolk evenly
3
Protein can be seen in visible textures, but it just looks so bright. Not too hard. Wet hair. 1/3 of protein is added to the yolk mixture, evenly folded, then added to the remaining protein, evenly mixed. Like Twilight, do not melt。
4
Sifting flour into a mixed whole egg mixture. Add 1/2 and then add the remaining 1/2 of flour so that the mix is even. It's still a quick flip, don't melt the band。
5
Cake is thrown into the oven, evenly scraped with scratchboards and soft raisins with water。
6
150 degrees (actual 190), lower level, top-fire, 10 minutes. A few minutes later, the sheet of tin was covered in order to avoid overmasking. Boiled and turned and brushed with a small amount of water for nuts powder (beans, peanuts, sesame powder). Just touch peanut butter. Direct pollen without water may not be sticky enough to roll well
7
Roll up the cake rolls and make it 20 minutes。
8
Cut it off。