Cottoncake rolls
By VicentaLakin
This cotton roll is really good. I roll it up with my hands and it's not cracking
Recipe Recommendations
- egg yolk of 3
- protein of 3
- whole egg one
- low-gluten flour 40g
- fresh milk 40g
- white granulated sugar 50g
- unsalted butter 30g
- salt a little
- white vinegar few drops
- sweetening
- baking
- an hour
- ordinary
Steps for Cottoncake rolls
1
Materials ready
2
One full egg plus three egg yolk to spare
3
Butter is in the basin, and the fire is hotter until it's all boiled and melted
4
Join the sifted flour immediately. Burn the flour
5
Two to three rounds of milk, evenly mixed, slightly cool
6
In three minutes
7
Combination noodles can be used as a spare
8
Three proteins were placed in an oil-free dish, with a little salt and a few drops of white vinegar
9
The protein cream splits three times with the yolk paste, and both up and down into fine smooth paste
10
The protein cream splits three times with the yolk paste, and both up and down into fine smooth paste
11
Put it in a baker with oil paper, wipe the surface, shake the bubble
12
Put it in a preheated oven, 180 degrees, mid-level, 20 minutes
13
When you're out of the oven, you're going to have to level the four sides
14
Re-paint a new oil sheet, flip the bottom up, put on the cream
15
Roll up, freeze the refrigerator for at least one hour to eat..
16
I'm sorry