Handmade cake rolls
By VicentaLakin
It's for school tomorrow. The parents are all the same, and at this point they're all a little bit nervous, and I'm just trying to ease the tension with the cake, or the four rolls of squares. The first time I wrote in a flower bag, it was ugly. Let's go
Recipe Recommendations
- eggs of 4
- low powder 40 grams
- white sugar 40 grams
- milk 40 grams
- sunflower oil 40 grams
- lemon juice appropriate amount
- cocoa powder appropriate amount
- milk fragrance
- baking
- half an hour
- ordinary
Steps for Handmade cake rolls
1
The yolk protein is separated and separately contained in oilless and waterless containers. Add 10 grams of fine sugar to the yolk and break it with a hand-beater。
2
Add sunflower oil to full integration。
3
Add milk, mix evenly。
4
Add sifted low powder。
5
A non-particle-free yolk paste is mixed with the irregular hand of an eggbeater, and the mixed yolk paste is set aside。
6
The protein is added to the lemon juice with a few drops of lemon juice and is added to the sugar three times to the extent of the protein to a wet hair bubble。
7
A third of the protein goes to the yolk paste, and it's smoothed with a rubber razor
8
And then we're gonna pour it back to the remaining two-thirds of the protein。
9
The same method is used to smooth up and down until the protein and yolk paste are fully mixed。
10
Coco powder is mixed with a few yogurts, filled in a bouquet and written on the oilpaper. The oven's 175° preheat and the oven's 1-2 minute。
11
Smash the cake, pour it in the grill, wipe it. The grill will be hit hard on the table and the internal bubble will be blown out。
12
175°. 18-20 minutes in the middle, based on the temperature of the oven。
13
Tore the paper on the cake while it's hot。
14
A little drying up the saloon cake. Scramble it in two ends。
15
After a half hour freezer, you can cut open。