Seaweed pine rolls
By VicentaLakin
Recipe Recommendations
- eggs of 4
- white sugar 55 grams
- water 70ml
- corn oil
- low-gluten flour 80 grams
- roasted seaweed 2 blocks
- meat floss appropriate amount
- whipped cream appropriate amount
- sweetening
- roast
- ten minutes
- simple
Steps for Seaweed pine rolls
1
Separate the protein yolk, each in the basin。
2
Disperse the yolk and mix the water with corn oil。
3
Sift in low-pole mix into yolk paste. Then I'll take the protein。
4
White sugar is added to the protein once and the protein is hit to a hard hair bubble with an electric omelet。
5
The protein has to be sent to this extent。
6
Take a third of the protein and mix it in the yellow paste。
7
The whole of the yolk paste is then poured into the rest of the protein, which is mixed with a subsequent tumble. You can't circle 'em so they don't melt. Preheat oven 170 degrees 10 minutes in advance。
8
We'll put oil paper in the oven and we'll put the cake in the oven。
9
It will be delivered to the mid-level of the oven, which will be completed by burning it at 170 degrees for 25 minutes。
10
The baked cake is cool and the oil paper is torn。
11
Creams of cream, a layer of cream on the face of the cake and an appropriate pine。
12
Roll up the cake and fix it with oilpaper。
13
I thought it would be nice to take two purple dishes and put cream on the face。
14
Put the cake on the veggie and hold it tight。
15
Sliced into small pieces with a knife, and the cream on both sides。
16
The finished product。
17
The finished product。Seaweed pine rolls Make Tips
The temperature depends on your own oven. My oven runs a bit hot, so 170 degrees on top and 150 degrees on the bottom is just right. I also used salad dressing instead of cream for half of the cake, and I feel it turned out pretty well too.