Meat pine rolls
By VicentaLakin
He had made milky toast for the baby's breakfast, and he sat at the table and said, ‘I want to eat cake!’ Then promised him the next morning for breakfast. I've been thinking about meat pine rolls, full of meat pines with fine, soft cakes, and if I happen to be in a hurry in the morning, I'll drink another glass of saloon hot milk, grab a morning paper or flip the radio... This kind of breakfast is nutritional, healthy, comfortable..
Recipe Recommendations
- Preparation material: low-gluten powder 80 grams
- eggs of 4
- fine sugar 60 grams
- corn oil 50 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Meat pine rolls
1
The yolk and the sugar are mixed and given out with an egg-pumper. The yolk spreads into size, thickness and lightness. Three more times corn oil, evenly mixed. Add water evenly. High-screened powder is added to the yolk and is evened from bottom to top. A third of the fine sugar is added when the protein is passed to the fish eyebrow state. Continue the beating and add the remaining sugar in two parts. Eventually, the protein is passed to a wet bubble. A third of the protein is in the yolk bowl, evenly from bottom to top. And a third of the protein goes into the yolk bowl and continues to be evenly mixed. And then the mixed paste falls into the remaining protein. Smash it all into cake paste. Putting pasta into a baker with tin paper. The oven is preheated 180 degrees in advance and will be roasted 15-20 minutes into the oven until the surface is golden。2
When the cake is cooked, the cake is poured onto the new tin paper and torn from the cake while it's hot. The cake cools down a little and turns it over again. Put a layer of salad sauce on the face of the cake, with pine. (The amount of salad sauce and pine I took randomly)。3
Finally, roll up the cake, wrap it up with tin paper, freeze it in the fridge for half an hour, and cut it open。