Red velvet jam cake rolls
By VicentaLakin
It's simple, it's good, it's easy
Recipe Recommendations
- egg yolk of 3
- protein of 3
- low-gluten flour 60 grams
- milk 50 grams
- butter 40 grams
- fine sugar 60 grams
- red rice flour a teaspoon
- light cream 100 grams
- jam appropriate amount
- sweetening
- roast
- half an hour
- ordinary
Steps for Red velvet jam cake rolls
1
Butter slices and 15 grams of milk on the electromagnetic furnace
2
Right away, add sifted low-banded flour, and quickly even the face
3
Add the rest of the milk
4
One egg and three yolks into the butter paste
5
Three proteins into an oilless, waterless bowl, three times into a thin sugar cane to a wet hair bubble
6
Take a third of the protein and mix it in the yolk paste, then pour it into the remaining protein paste. Medium even
7
Take 100 grams of paste and mix it up, and make the paste fall into the paste
8
Scrambled in a baker with oil-paper, slashed with a razor, light-shocked extra bubbles, an oven preheated at 180 degrees, 11 minutes of roasting up and down to flexible light
9
Add fully frozen light cream to the sugar with an electric omelet to around 80%, and a full amount of cream to equalize the amount of the prize
10
Put the colour of the cake on top, evenly put the cream on the edge, and leave a little bit of it on the edge so that the cream doesn't come out when the cake rolls。
11
Roll up the cake rolls, roll it tight, seal it, freeze it, then take out the slices for food