Almond cake roll
By VicentaLakin
this cake rolls with a cream tart that makes the cake taste more fragrance; low powder with almond powder and baked cake with a lot of almonds; and covered on the face of the cake with an almond parline (prinnine, almonds, sweets made with almonds), making the cake more fragrance and fragrance。
Recipe Recommendations
- eggs of 4
- fine sugar 80 grams
- honey 25 grams
- low-gluten flour 55 grams
- corn starch 55 grams
- almond powder 55 grams
- milk 40 ml
- basic cream filling 200 grams
- Almond Palinne 100 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Almond cake roll
1
Apricot-favouring all-emelted pasta material, and honey pours into fine sugar to be used as backup
2
Low-banded flour, maize starch, almond flour are fully evenly mixed and sifted; milk is heated and cannot be cooled until used
3
plankted paper prepared; paper-painted method reference: coffee-flavored tree cake roll http://m.meishichina.com/blog/539874/#0-qzone-1-81890-d020d2d2a4e8d1a374a433f596ad1440 step 10
4
for paste-making, please refer to: coffee-flavored tree cake roll http://m.meishichina.com/blog/539874/#0-qzone-1-81890-d02d2d2a4e8d2a8d1a374a433f596ad1440 step 1-6, which combines eggs, fine sugar and honey, maintaining a long-term undisappeared hardness at the time of writing “8” on the surface of the egg fluid, and is detailed and bright
5
(a) Powder materials added to the sift are evenly mixed with rubber razors
6
(b) To pour warm milk onto the rubber razor, spread it over the face of the paste and mix it quickly and evenly with the rubber razor; the oven is 210 degrees preheated
7
(A) TO POUR PASTE INTO A BAKED DISH (BLANK SIZE: 28*38CM) AND TO REMOVE THE PASTE FROM THE SIDES WITH A SCRATCHBOARD, TO EVEN THE OVERALL THICKNESS
8
Put the pasta in a preheated 210 degree oven, mid-level, up and down the fire, for about 10 minutes
9
(b) Remove the paper with it on the cooling shelf, with it covered with another dish, which is still cooled and then tore away the paper with the cake piece
10
Put the colored side of the completely cooled cake piece on top of the grill, dump 3/4 of the cream on the cake piece and wipe it away, then press the 3 marks horizontally along the edge of the cake piece. (Reference log for almond butter pie)
11
(a) The outer edge of the cake piece is folded into a small part of the interior along the crushing mark and pressed
12
The folded part of the cake is the centre of the roll, while the paper is pulled forward, the cake is rolled up, the paper above the cake is taped to the cake roll, and the paper below is squeezed into candy and placed in the freezer for more than 30 minutes
13
To tear down the paper on the cake rolls, to spread the cake rolls open to the panel, to cover the entire cake rolls with the remaining cream pie, to hold hands on the two sides of the Müs border gently across the cream sheet and to level the cream
14
Spill almond Palin on the entire cake roll
15
A width of about 3 cm can be eaten