Butter pine roll
By VicentaLakin
Recipe Recommendations
- low-gluten flour 80 grams
- white sugar 80 grams
- eggs of 4
- meat floss appropriate amount
- whipped cream appropriate amount
- salad oil 25 grams
- sweetening
- baking
- an hour
- simple
Steps for Butter pine roll
1
The yolk and the protein are distributed separately, and the yolk and the salad are mixed evenly。
2
Sifted in three low powders, even。
3
Protein with sugar, added three times and sent to wet hair bubbles。
4
The protein is mixed into a third of the yolk paste, modulated into one third, then poured into one third, and the whole of the yolk paste into the remaining yolk paste, modulated with a cutter, and the bubble is prohibited。5
The oven is covered with tin paper, oil paper or tarpaulin, covered with paste, preheated to 150 degrees in the oven, up and down the middle of the fire for about 15 minutes。
6
The rewinding buttons were removed, the oil paper was taken from the heat and then turned over, the dark skin was removed and the side of the cake was fixed at 45 degrees with a knife. Squeeze on the cake with fresh cream and pine。
7
Rolling up with a scepter cane, freezing the refrigerator for more than half an hour, cutting the pieces。