raisin jam cake rolls
By VicentaLakin
The person who invented the cake roll was smart, because the cake was “physical” because it could not be packed in like bread, pie, snacks. So one thought of bringing in good food, jam or cream of all kinds. There's a raisin in the cake, full of grapes
Recipe Recommendations
- eggs of 5
- salad oil 50g
- milk 50g
- low-gluten flour 85g
- lemon juice 5 drops
- fine sugar 60g
- raisins 35g
- sweetening
- baking
- several hours
- ordinary
Steps for raisin jam cake rolls
1
the raisins were immersed for the night with 30 g brandy
2
Put oil paper on the grill, even raisins with asphalt
3
Pour the twilight cake, but only nine distributions for protein
4
Pour the twilight cake, but only nine distributions for protein
5
THE OVEN IS PREHEATED AT 160°C. IT'S ON FIRE ABOVE, MID-LEVEL FOR 35 MINUTES, WITH AN OVEN ON THE GROUND FLOOR AND ANOTHER FIVE TO EIGHT MINUTES
6
Scratch the cake, not sticky, flexible
7
I'll rip the whole piece of oil out of the oven, put it on the grill, then put it on the new cover and put it on the heat
8
Scratch a cake roll without a raisin
9
Scratch the cake at one end, then roll it from the beginning with a cane
10
When you're done, wrap it in paper, put it in the freezer, and freeze it for an hourraisin jam cake rolls Make Tips
Precautions:
1. Do not over-whip the egg whites when making a Swiss roll, otherwise the finished product will be too dry and prone to cracking during rolling.
2. The surface of the freshly baked cake is dry; cover it with parchment paper to let it regain moisture, and cool it until the surface softens before rolling.
3. Baking at 160°C for 35 minutes first cooks the cake through, then baking for another 5-8 minutes dries the surface to prevent the crust from sticking or detaching when the cake is inverted; placing a baking sheet on the bottom layer is to prevent the bottom from burning.