Red-tree cake roll
By VicentaLakin
This cake is warmer and more fragrance, and if there's no more heat, show the sweetness of the red dates and the sweetness of the cake. If we had another lemon, we would have warmed the air on this warm and cold spring afternoon
Recipe Recommendations
- sweetening
- roast
- an hour
- simple
Steps for Red-tree cake roll
1
Let's start with two films, as usual。
2
The red decoration was a pomegranate flower, which was taken in too monolithic colours and pushed down the balcony。
3
Raw materials。
4
Red dates soften early, go to the core, cut the spare。
5
Toaster-painted oilpapers with suitable red dates to spare。
6
Eggs separated。
7
In the yolk, 15 grams of white sugar, corn mixed evenly with milk (and then one item added)。
8
Scan low-banded flour。
9
Smiling to the point where you can't see the powder, fine and smooth, and you can put it aside。
10
Protein frosting: four eggs clean up with electric punchers to the blistering state, one third of the remaining sugar, one third of the fine foam, and one third of the sugar, continuing to the stripping state, adding the rest of the sugar to the wet hair bubble (wet hair bubbles: the egg is drawn from the protein frosting, with a little bending hook)。
11
Preheat oven, mid-level 165 degrees, 20 minutes. Take a third of the protein cream into the yolk pan and cut it evenly with a razor (up and down, do not turn around to avoid bubbles)。
12
The rest of the yolk pan is poured into the protein frosting basin, evenly to the fine paste。
13
Smash the red dates。
14
The paste is poured into the oven, the surface is levelled, the table is blown out of the bubble and sent into the oven。
15
Middle, upper and lower fire, 165 degrees, 18-20 minutes。
16
When it's done, take out the buttons and tear down the paper。
17
Scrambling to the warmth, turning down the side of one's likeness, covering it with syrup or honey (I have a thin honey), rolling it up gently, styling it for a few minutes, cutting the pieces。