Mango rolls
By VicentaLakin
It's like this little fours are popular lately. I did it with the wind。
Recipe Recommendations
- eggs of 4
- fine sugar 10 grams
- salad oil 40 grams
- water or milk 40 grams
- low-gluten flour 40 grams
- light cream 100 grams
- mango one
- sweetening
- roast
- half an hour
- ordinary
Steps for Mango rolls
1
Separate omelet and yolk. The yolk is placed in a large bowl, 20 grams fine sugar is added, and the salad oil is even。
2
Add water evenly。
3
Scan low-band powder, evenly mixed。
4
The egg is placed in a clean basin, and sugar is added three times to the point where the eggmaker has a bend。
5
Take half the protein into the yolk, and mix it evenly。
6
Pour back the good yolk paste back into the protein, evenly. The oven is preheated, 180 degrees。
7
Toaster tarpaulin, pouring into the cake, leveling the surface. Get in the oven 180 degrees and bake for about 18 minutes。
8
When the cake comes out of the oven, tear out the oilpaper while it's hot。
9
Turn over face up, cool。
10
Light cream and zero grams of fine sugar are distributed to nine distributions. ♪ It's clear, butter is tougher ♪
11
Mango a slice。
12
Put the cake head on the tarpaulin, put cream on it, put mango particles on it and roll it up. Frozen refrigerators for about 30 minutes。
13
Slice the slice。