Four rolls of jam
By VicentaLakin
A few days ago, I got too much fun, too much homemade tequila. Very happy! Open the sour and sweet, and it's good to taste it; it's so precious (only in relation to the heart) jam, it's gotta be high food to match. Little four rolls of cake in the baking world, absolutely tall, and the cake roll itself goes with jam; so here's this little four of jam for today
Recipe Recommendations
- eggs of 4
- fine sugar 40g
- corn oil 40g
- qingshui 40g
- raisin jam appropriate amount
- sweet and sour
- baking
- several hours
- ordinary
Steps for Four rolls of jam
1
the yolk goes to 10 g fine sugar to go white, the fine sugar melts
2
Add corn oil evenly
3
Add water to mix evenly
4
Add sifted low powder and mix it evenly with a manual omelet
5
the proteins add 30 g fine sugar
6
Sending to rigidity, with a little hook ahead
7
One third of the protein is added to the yolk paste, and it's even from the bottom to the top
8
The yolk paste goes back to the protein, and it's evenly mixed from the bottom to the top with the hand-plug
9
Put a piece of paper in the oven, pour the cake in, shake a few
10
Put it in a preheated oven, mid-level, 180 degrees up and down, about 18 minutes
11
After a few strokes, the oil sheet was removed and placed on the netboard, with a false new sheet
12
It's completely cool and rebutting, tearing out the paper at the bottom of the cake
13
Put on the pickles
14
Roll it up, wrap it in paper, freeze it in the fridge for 30 minutes
15
This jam cake roll is made at night, so it can only be taken the next day; except for the wrinkles, the taste is still warm