Leafline Cake Roll
By VicentaLakin
I thought I had cream left in the fridge today, so I had to run out of it before it expired. Try making cream cake rolls, huh。
Recipe Recommendations
- low powder 65 grams
- eggs of 4
- corn oil 50 grams
- milk 50 grams
- sugar 70 grams
- cocoa powder appropriate amount
- light cream 100 grams
- yellow peach appropriate amount
- sweetening
- roast
- an hour
- simple
Steps for Leafline Cake Roll
1
Yellow, protein separation。
2
Add milk and corn oil to the yolk, respectively。
3
Low powder filters are fully modulated in yolk。
4
The proteins were added to the sugar to the wet hair bubble three times。
5
One third of the protein is added to the yolk paste, and it is doubled。
6
And then back in the protein, evenly mixed。
7
A small amount of paste is extracted to mix the cocoa powder, while the rest falls into the mold and bubbles are blown. On the surface, cocoa paste is squeezed and leaves are painted with toothpicks。
8
The oven is preheated at 180 degrees and the mid-level is baked for 15 minutes. When the cake comes out of the oven, it's on the grill and it's torn out of oil。9
Cream with sugar until eight distributions, the cake is evenly covered with cream and then walnuts, and the cake rolls up in a sheet of oil。
10
It'll be in the fridge in half an hour。