Mango milkcake rolls
By VicentaLakin
Recipe Recommendations
- low-gluten flour 70 grams
- eggs of 4
- butter 20 grams
- qingshui 65 grams
- mango appropriate amount
- condensed milk a little
- fine sugar 45 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Mango milkcake rolls
1
The egg yolk, the protein is separated, each in an oil-free, water-free container, with several drops of lemon juice in the protein, sugar and low-speed to wet hair bubbles。
2
Butter with water heating to melt。
3
When you're cold, add yolk。
4
Scan low powder
5
Smuggled with eggs to flatten dry powder。
6
Take a third of the protein cream and yolk。
7
Put the mixed cake in the rest of the protein cream, evenly。
8
Scrambling the mixed cake into a non-glaze dish (the dish is 28*28), shaking it a few times, shaking it a few times, shaking it out。
9
Delivery to pre-heated mid-level oven, 150 degrees up and down, 45 minutes。
10
When baked, the insulated gloves remove the dish and tie it back to the grill and demoulate it on the oil sheet。
11
A little bit of the tip of the cake。
12
Squeeze a little milk。
13
Smash it with a knife。
14
Put on pre-prepared mangos。
15
The cake is rolled up with a roller stick, wrapped with oil paper and placed in a freezer for more than 30 minutes。
16
Take out the cut to eat。
17
When breakfast or tea is good。
18
The finished chart。
19
The finished chart。Mango milkcake rolls Make Tips
Adjust the temperature according to your oven; slice the mango as thinly as possible for easier rolling; use eggs weighing approximately 58g each with the shell; please line regular baking trays with parchment paper.