Tomatocake roll

By VicentaLakin

Tomatocake roll
Using pure natural red powder and tea dye, nutritionally healthy without additives, a beautiful "red tomato" pattern, do you want to eat one right away

Recipe Recommendations

  • low-gluten flour 80 grams
  • egg yolk of 4
  • white granulated sugar 35 grams
  • corn oil 40 grams
  • water 60 ml
  • matcha powder 1 gram
  • red rice flour 1 gram
  • white vinegar few drops of
  • egg white of 4

Steps for Tomatocake roll

  • Make Tomatocake roll step 0
    1
    (b) pyramid material: 4 egg yolk, 80 g of low-banded flour, 35 g of white sugar, 40 g of corn oil or salad oil, 60 ml of water; protein-transpiration material: several drops of white vinegar or lemon juice, 4 eggnogs, 30 g of white sugar + 5 g of starch (mixed average) red tomato pattern decoration material: 1 g of tea powder and 1 g of red chalk of chalk. baking: board 362 mm*280 mm*26mm flat dish, oven preheating for 5 minutes, hot wind, metro level, upper 160 degrees, lower 170 degrees, lower 18 minutes。
  • Make Tomatocake roll step 1
    2
    The eggs are separated, the eggs are thrown into the bowl, the yolk is drawn out and placed in the yellow paste container, and the protein is poured into the protein container。
  • Make Tomatocake roll step 2
    3
    The egg yolk is added to the sugar, which stirs the bubble and melts the sugar, and the oil, water drops into white vinegar or lemon juice drops are fully integrated。
  • Make Tomatocake roll step 3
    4
    Sift in flour。
  • Make Tomatocake roll step 4
    5
    Smuggle into a yolk paste without even particles。
  • Make Tomatocake roll step 5
    6
    A red tomato pattern: a clean bowl, a sip of an egg paste per bowl, with tea and red powder, and evenly mixed。
  • Make Tomatocake roll step 6
    7
    The protein was added to the starch sugar three times, and the protein was triangulated。
  • Make Tomatocake roll step 7
    8
    The tea paste and the red chord egg paste have been added to the bar of protein cream。
  • Make Tomatocake roll step 8
    9
    Cuts are evenly loaded into the food bag seals。
  • Make Tomatocake roll step 9
    10
    Bread-painted oilpapers, tea and red-coloured egg paste bags cut a little mouth, squeezed on the red tomato pattern and placed in a 170-degree pre-heated oven for two minutes。
  • Make Tomatocake roll step 10
    11
    And then the cake rolls the egg paste: a third of the protein falls into the yolk paste and is quickly cut into a flat cake paste。
  • Make Tomatocake roll step 11
    12
    And a good egg paste is re-falling into the distributed protein, and it's cut evenly。
  • Make Tomatocake roll step 12
    13
    The egg paste fell into the baker with the oilpaper, and the surface was flattened with a bubble。
  • Make Tomatocake roll step 13
    14
    I've got extra tea and red choreographed eggs。
  • Make Tomatocake roll step 14
    15
    The red tomato gravy oven preheats 160 degrees in the middle of the hot air, 170 degrees in the fire and 15 minutes in the fire。
  • Make Tomatocake roll step 15
    16
    Baked cake。
  • Make Tomatocake roll step 16
    17
    The baked cake rolls are upside-down on the drying web, tearing out the oilpaper quickly and covering the smooth side back to prevent the cake from going back。
  • Make Tomatocake roll step 17
    18
    The cake is cool until the cake does not burn, and it is instead placed on clean oilpapers, so the pattern is underneath, and the sides are neat, with a few shallow cuts to the surface。
  • Make Tomatocake roll step 18
    19
    I don't know. Put on your homemade apple sauce
  • Make Tomatocake roll step 19
    20
    Roll it up slowly and put the freezer in a freezer for more than half an hour

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