Cake roll
By VicentaLakin
Twisting cakes have been done many times, and have experienced pleasures ranging from failure to success, and now it is a very good time to do it, so it has to be improved in appearance and shape. Round cakes have been made many times. Now make a different cake roll。
Recipe Recommendations
- flour 64g
- corn starch 16g
- corn oil 30g
- soft white sugar 50g
- milk 150g
- eggs of 4
- white vinegar a little
- black sesame a little
- sweetening
- baking
- an hour
- ordinary
Steps for Cake roll
1
Separated yolk in clean containers, mixed with milk and corn oil
2
Sift in the low end of the mix of sifted flour and corn starch. Pink
3
I can't even see the dried powder, so the yolk paste is ready
4
A few drops of white vinegar in a waterless, oilless container and a third of sugar when an electric omelet hits a thick bubble
5
One third of the sugar is added to the bubble
6
Add the remaining sugar when the protein is thicker
7
Turns out the eggbeater has a slightly curved penetrating triangle
8
Take a third of the protein cream and pour it into the yolk paste. Medium
9
Up and down, double and even
10
And then back to the remaining protein cream. Lee
11
It's still a very delicate cake
12
There's a little black sesame on the saucer
13
Put the cake in the oven and level the surface
14
Put it in the preheat oven
15
150 degrees up and down to mid-fire for 30 minutes
16
Take out the cake at the end of the bake time and rip out the oilpaper around
17
Roll up the cake with a stick and freeze it for 30 minutes
18
It's time to take out the oil cut
19
Let's see. It's very delicate