Potato cake rolls
By VicentaLakin
The lasagna cake rolls have charming appearances, so delicate, so lovely. The potato pie was supplemented with mashed potatoes, cream and cream cheese. You can't stop a bite if you've got a soft wire and a strong milk. The cakes are soft and the cassavas are ready to enter
Recipe Recommendations
- eggs of 4
- low-gluten flour 80g
- Purple sweet potato paste 100g
- fine sugar
- cream cheese 150g
- light cream 50g
- sweetening
- baking
- several hours
- ordinary
Steps for Potato cake rolls
1
Make potato cheese pie. Soften the cream and cheese room with fine sugar to smooth it down。
2
And then the mashed mashed potatoes were even, and then the cream was smooth, and the cheese was sour. Paper
3
make pasta. separate the egg yolk from the egg. add 20 g fine sugar to the egg yolk
4
the eggs are scoring three times with 40 g fine sugar, and they're passed to the point where they can form a slight angle with an egg-beater
5
Then you take a little bit of the protein paste and you put it in the yolk paste, and you mix it with a razor
6
It's in the protein paste, and it's even
7
Sift in low-banded flour, roll it evenly with a razor until no dry powder is visible
8
Loading of a 0.5 mm-diameter round bouquet in a bouquet, slashing out of several bars in a grill with oil paper, into the middle of a pre-heated oven of 180 degrees, with 10-15 minutes of roasting to a light colour on the surface
9
Turn them over while the cake rolls are still a little warm, and wipe them with lasagna cheese
10
Roll up the cake, freeze it in the fridge for 15 minutes. Take out the cut and share it