Original cream cake roll
By VicentaLakin
Recipe Recommendations
- egg yolk of 4
- fine sugar 48 grams
- salad oil 32 grams
- milk 32 grams
- low-gluten flour 68 grams
- protein of 4
- light cream appropriate amount
- sweetening
- baking
- half an hour
- ordinary
Steps for Original cream cake roll
1
The protein is separated from the yolk; the protein is placed in an oil-free and water-free container and is added to the fine sugar in three minutes, hitting the wet hair bubble (the egg-hitor is lifted and the protein pulls out the bending tip of the horn of the wet hair bubble)。
2
The yolk is mixed with fine sugar, salad oil and milk, and is evenly mixed with an electric omelet。
3
Low-banded flour is sifted into the yolk and evened with rubber razors。
4
One third of the produced protein is placed in the yolk paste, evenly mixed with rubber razors。
5
All the good paste is poured into the remaining proteins, evenly mixed。
6
The saucer is covered with oil, it's thrown into the paste, it's scratched, it's hit a few times, and it's blowing up the bubble。
7
The oven preheated 175°C, mid-level, 15 minutes, just to the surface gold. The cake is removed from the oven and the oil paper is torn apart while it is hot。
8
After the cake cooled a little bit, a new piece of oil paper was placed on it, and two of the oilpapers were squeezed with their hands, turning the cake over and tearing down the whole of the bottom。
9
The cake is then re-painted on the tarp, with a head-up; when the cake cools, it is covered with light cream。
10
Grabs a cane, wraps a side of the paper around the cane, and pushs the cake forward with its hand while it rolls back. It's easy to roll up the cake with the aid of a crutches。
11
Cake rolls are wrapped together with oilpapers, and they're twisted into candy at both ends. They're stored in the fridge for more than 15 minutes, and they can be sliced after they're stylish。