A giraffe cake roll
By VicentaLakin
Recipe Recommendations
- eggs of 2
- water 20 grams
- low powder 35 grams
- cocoa powder 10 grams
- Beat the light cream appropriate amount
- fruit bits appropriate amount
- white sugar 40 grams
- salad oil 20 grams
- lemon juice few drops of
- salt
- sweetening
- roast
- half an hour
- simple
Steps for A giraffe cake roll
1
Separate omelet and yolk and add 10 grams of white sugar and continue to be even with water and salad oil。
2
Combining low powder and salt with sifting into egg fluids. The oven is preheated to 180°C。
3
The eggnog is added to a few drops of lemon juice and the remaining 30 grams of white sugar is added to nine distributions once the bubble is out。
4
The one-third-out egg is quickly mixed into the yolk paste, and then rewinds into the remaining egg clears, evenly。
5
Picking up a small amount of mixed cake and putting it in a bouquet, drawing an irregular grid on a grill with oil paper on it, and entering the oven for about one minute to extract it。
6
The rest of the cake was added to the cocoa powder, evenly mixed and poured on the baked grid, and when it was scraped, the barbeque blew up。
7
The upper part of the oven, which is about 15 minutes of roasting, is ripe and has no sticky skin, and is exposed to the oil sheet. An additional sheet of oil paper is removed, the cake sheet grid is placed downwards, fruit grains are spilled, cream is polished, rolls up and the freezer is frozen for more than an hour, and can be sliced for consumption。