Meat pine moss cake roll
By VicentaLakin
Sweet, salty, isn't it your favorite
Recipe Recommendations
- egg yolk of 5
- fine sugar
- protein of 4
- low-gluten flour 40g
- melt butter 40g
- mayonnaise 3 tablespoons
- meat floss 80g
- seaweed appropriate amount
- salty and sweet
- baking
- an hour
- ordinary
Steps for Meat pine moss cake roll
1
add 20 g fine sugar to the yolk, with an egg-beater to the point where the volume expands slightly with a sticky white。
2
the 50 g of sugar is added three times to the protein, and the protein drops slowly in the basin when it is struck with an eggbeater。
3
Pour the good yolk paste into the protein paste and mix it evenly with a manual omelet。
4
Sift low-banded flour into it and then double it from top to bottom with a rubber razor。
5
Water-smelling butter is poured into the water and is quickly and evenly mixed。
6
The mixed paste will be poured into a baker with baked paper and placed in a pre-heated 200-degree oven for about 10-12 minutes, with gold on the surface。
7
It will be cooled out of the oven for a little while, then it will be taken out of the oven, and it will be pulled back, and it will be torn out of the baking paper。
8
When the cake piece returns to normal temperatures, a layer of mayonnaise on the back of the cake piece, with meat pine and moss。
9
Roll up the piece of cake and squeeze the cake lightly. When you're done, put it in a freezer for 20 minutes。