Black gallons
By VicentaLakin
It's been a long time since the cake was made. It's a little rusty with the new oven. It's as good as it tastes when you're trying to make a black gallon cake roll and you can't roll up the cake with too much heat。
Recipe Recommendations
- eggs of 5
- Fruit orange juice 60 grams
- corn oil 50 grams
- white sugar 80 grams
- low-gluten flour 90 grams
- Blackcurrant raisins 40 grams
- lemon juice 5 drops
- sweetening
- baking
- an hour
- simple
Steps for Black gallons
1
i. Preparation materials (Orange juice forgot to take pictures)
2
Black gallon raisins dry to clean the sand, with hot water bubbles softly used to dry the water。
3
The separation of yolk and protein is placed in water-free and oil-free containers。
4
To mix corn oil with orange juice。
5
Pour orange juice into yolk and add 20 grams of sugar to the mix。
6
Sift in flour。
7
Full smutation into a mosaic。
8
Five drops of lemon juice in the protein and three drops of the remaining white sugar are added as the protein is released。
9
Pumping proteins to the point of 10, pulling out a short and straight point of the eggbeater。
10
One third of the protein paste is applied up and down in the yolk paste。
11
And then the yolk paste goes up and down in the remaining proteins。
12
Bread with oilpaper and black gallons of raisins. (may be prepared in advance)
13
Put the egg paste in the oven and flatten the bubbles from the top down。
14
In a 160-degree preheated oven, 30 minutes in the middle of the fire and 3 minutes in the fire to make the skin dryer。
15
When the cake is baked, it's on the grilled web, it's torn out of oil paper, and it's ready to eat when it's warm。Black gallons Make Tips
1. If making a Swiss roll, do not over-beat the egg whites; beating them until stiff peaks is sufficient. Otherwise, the baked product will be too dry and prone to cracking when rolled. I over-beat my egg whites and ended up with a cake block. 2. Baking time and temperature depend on the performance of your own oven.