Bread roll
By VicentaLakin
The day before yesterday, there was some more cocoa pasta, because the kibbutka cake had been unanimously praised by her husband and daughter and was now working hard and making a dot cake roll. It's a good taste, but I'm a little squeaky. And the color of tea and cocoa is too close, and the finished product is a little off
Recipe Recommendations
- eggs of 4
- low-gluten flour 80 grams
- oil 40 grams
- water 60 grams
- white granulated sugar 40 grams
- salt 1 gram
- corn starch 1 teaspoon
- white vinegar 5 drops
- matcha powder appropriate amount
- cocoa powder appropriate amount
- sweetening
- roast
- an hour
- senior
Steps for Bread roll
1
Egg yolk, egg clean
2
Oil and water are even
3
Add yolk and 10 grams of sugar
4
Sifted twice into a mixture of low-banded flour, salt, starch, to the point where there were no particles
5
The egg is in white vinegar, and three times in sugar to wet hair
6
One third of the egg is in the yellow paste
7
Flip evenly
8
再倒回剩下的蛋清中Flip evenly
9
抹茶粉用适量拌好的面糊Flip evenly，可可粉也一样，拌好后放入裱花袋
10
Cut a little mouth and squeeze it on the oilpaper
11
The oven is preheated, 160 degrees baked for 2 minutes and taken out
12
And then you put the paste in the oven, and you put it in the oven, and you put it in the oven, 160 degrees, 20 minutes
13
Put paper on the bottom, take out the cake and buttons, and tear down the paper while it's hot
14
Turn it back, put the waves under the ground, and put on the torn oil paper and spread it
15
When it's hot, rolls up, freezes in the fridge for an hour, removes the cut