Cake roll
By VicentaLakin
It's been a long time since I've been able to make a cake roll. Turns out my success has been blocked by my disbelief. Cake rolls are made at 180 degrees up and down, 20 minutes in the middle, the cakes are made with fresh skin, the cakes are wet, they don't break, but they fall, so they always use the bottom as the surface. In order to make a non-skinned cake roll, you have to break out of your routine and try it, and if you fail, you're going to pay for it. Well, if you want to make a cake roll, you can tell the recipe
Recipe Recommendations
- corn oil 40 grams
- eggs of 4
- fine sugar 60 grams
- milk 52 grams
- low-gluten flour 52 grams
- light cream 150 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Cake roll
1
Prepare your food。
2
The protein is added to 60 grams of fine sugar, and it's passed. At the same time, the oven starts to warm at 230 degrees。
3
It's a wet dry hair bubble, and it's a little bit of a hook。
4
Egg yolk with milk, salad oil, even mix。
5
Then they sift in low-banded powder and mix it into a non-particle-free state。
6
Combination of yolk paste and protein, evenly cut。
7
Three-power square dishes brushed oil and then poured into the cake paste, convulsing bubbles and leveling the surface. Put it in the middle of a pre-heated oven and roast it up and down 210 degrees for 30 minutes。
8
The process of roasting the cake rolls is carried out with light cream to a hard hair bubble, which is then stored in the fridge。
9
When the cake is out of the oven, it is cooled directly in the oven, and when it is ready to roll (temperature state), it is rolled. Put on the cream。
10
Rolling up, freezer styling for 10 minutes, and extracting slices or plaque stylings for more than an hour。
11
That's how you do it。