Original cream cake roll
By VicentaLakin
No less dessert in the afternoon. You'll see the title. Yes, today you're being given the original cream cake roll, which has a soft, refreshing, nuanced taste of chili wind, and a soft and sweet cream cloud with a warm cup of milk tea
Recipe Recommendations
- egg yolk 90g
- low-gluten flour 70g
- milk 40g
- fine sugar 20g
- #Filling ingredients: whipped cream 200g
- salad oil 40g
- protein 160g
- sweetening
- roast
- an hour
- ordinary
Steps for Original cream cake roll
1
Get all the food ready
2
Pump food
3
90g yolk+20g fine sugar
4
Add Milk
5
Add the salad oil to be even
6
Scan low-banded flour
7
We'll mix it with a hand-plug. Don't overwrite it
8
Put the protein in another basin and use the electric egg-pumper slow to hit the protein with one third of the fine sand when the bubble pops. Sugar
9
Hit the protein foam white and add a third of the sugar speed. Fight
10
When the protein is thick, we'll add the remaining one third. Sugar
11
The bending angle when you hit the egg-beater means it's wet
12
Put a third of the protein in the paste
13
Slightly up and down
14
Add another two-thirds of the protein paste
15
Slightly up and down
16
When you're done with it, you pour it into the baker. Internal
17
Scratch the surface
18
How many times did you hit the bubble
19
In the pre-heat oven, 170 degrees, about 15 minutes
20
When you're baked, put gloves on and take it out
21
Tore up the oil paper and put a piece of oil paper under the cake so it can roll up
22
Pumps: pour light cream and sugar into another eggbath Medium
23
An electric omelet to an unmoveable state (the extent to which flowers can be sprung)
24
With a machete, the cream was evenly deformed in the cake. Move
25
From the bottom up
26
Outsourcing of one oil sheet
27
Just put the freezer in a freezer and cut in pieces