Cake rolls of fresh fruit
By VicentaLakin
Butter cake rolls, caught in a sponge cake with their own favorite fruit, soft cakes, fresh fragrances and thick creams combined, are the most popular fruit cake rolls。
Recipe Recommendations
- whole egg liquid 200 grams
- low-gluten flour 80 grams
- milk 36 grams
- fine sugar 10 grams
- water 15 grams
- strawberry appropriate amount
- light cream 200 grams
- kiwifruit appropriate amount
- sugar 10 grams
- rum 5 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Cake rolls of fresh fruit
1
(b) To place the whole egg fluid in an oil-free and water-free eggbasket and to add sugar
2
(a) Heating of the egg fluid basin (severe water heat) by mixing both the egg fluid and the sugar with a manual omelet, leaving the egg basin in hot water after the basic melting of the sugar
3
(b) Start with an electric eggbeater until the eggbeater is lifted, the egg paste slowly drops down and is able to leave clear traces of the disturbance
4
Sifting low powder into the egg paste
5
(b) To mix the egg paste and flour equally free of dry powder with milk and evenly into cake paste
6
(a) To pour the mixed cake into the baker with the oil paper, and to shake it a few times, to smash the bubble in the cake, into the preheated oven, 190 degrees, 17 minutes
7
After the baked cake is removed, it is removed from the grill and placed on the hanger and the oil paper is slowly removed while it is hot
8
When the cake is cooled, it is brushed evenly with its truffles (coated with sugar, water and rum)
9
(b) Placing light cream and sugar in an eggbasket, up to 78 cents
10
Strawberries and monkey peaches are cut off into little ding
11
(b) Placing the oil sheet under the cake, on the cake that brushes the fruit, plastering the light cream with a machete and spreading fresh cut fruit
12
Lifting up the side of the sheet, slowly rolls up the cake to the other side of the cake, then rolls it and puts it in the freezer room for one hour。