Peache cake rolls

By VicentaLakin

Peache cake rolls
Peach sauce is a small peach from the country, it's made of itself, and it's still got a big piece of peach meat in it. Although it's a little different, the overall cake roll is a good one

Recipe Recommendations

  • Baked and original cake powder 60 grams
  • eggs of 4
  • white sugar for protein 50 grams
  • Egg yolk with white sugar 20 grams
  • corn oil 40 grams
  • qingshui 50 grams
  • Homemade peach jam appropriate amount

Steps for Peache cake rolls

  • Make Peache cake rolls step 0
    1
    Get the cake material ready
  • Make Peache cake rolls step 1
    2
    When corn oil and fresh water are fully mixed, four egg yolks are inserted; proteins enter oil-free and water-free pellets
  • Make Peache cake rolls step 2
    3
    The egg yolk is fully mixed with corn oil water solution, adding 15 grams of sugar and then sifting into the cake. Pink
  • Make Peache cake rolls step 3
    4
    Blending to dry powder particles
  • Make Peache cake rolls step 4
    5
    An electric omelet blows the protein out of the bubble, pouring it into the sugar three times. Time
  • Make Peache cake rolls step 5
    6
    Raise the eggbeater, and the proteins have a bigger bend, which is a wet hair bubble
  • Make Peache cake rolls step 6
    7
    Take a third of the protein into the yolk paste and mix it evenly
  • Make Peache cake rolls step 7
    8
    Put the mixed paste back into the protein paste. Pipelines
  • Make Peache cake rolls step 8
    9
    Smash it evenly. Scratched cake paste; preheat oven 180 degrees
  • Make Peache cake rolls step 9
    10
    Scrambling up in the oven, pouring the cake into the oven, scraping the surface with a scratchboard, then lifting up the grill, dropping a few feet down from a 20-centimeter high, shaking the internal bubble
  • Make Peache cake rolls step 10
    11
    Put the oven in the middle of the preheated oven, 180 degrees, up and down, about 20 minutes, until the cakes rise and they're flattened
  • Make Peache cake rolls step 11
    12
    After the oven, a few strokes, and the extra heat comes out, and the cake is quickly dragged out of the oven to the dryer, tearing out the oil paper around it, so it can spread the heat
  • Make Peache cake rolls step 12
    13
    Cover the surface with a clean sheet to prevent the water from evaporating too fast
  • Make Peache cake rolls step 13
    14
    When it's hot, you can flip the cake, rip it off and recap it; when it's hot, you can evenly wipe the peach sauce. On the surface, the tail is empty. White
  • Make Peache cake rolls step 14
    15
    Whether by hand or with a scepter, roll the cake up and press it softly to make the cake more comfortable
  • Make Peache cake rolls step 15
    16
    Packed with oil paper, sealed on both sides, frozen in the fridge for 30 minutes, then cut off a piece of food
  • Make Peache cake rolls step 16
    17
    You look pretty
  • Make Peache cake rolls step 17
    18
    And you can see big peaches

    • Peache cake rolls Make Tips

    1. Beat the egg whites to soft peaks; beating to stiff peaks may cause the cake body to become too dry and crack during rolling. 2. Spread the jam when it is warm or completely cooled. You can lightly score the starting end a few times with a knife without cutting through the cake to make rolling easier. 3. Gently press the rolled cake a few times to help it set better. 4. Refrigerate the cake roll for at least 30 minutes before taking it out to slice and serve; this makes it easier to cut and taste better. 5. Adjust the baking time and temperature according to your own oven.

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