Peach cake rolls
By VicentaLakin
Friends sent some tea, made a few breads, recently started to try the cake, found that the scale was still not grasped, and the color of the roast was far from what I thought it was. I made the cake the kid liked. Volume
Recipe Recommendations
- eggs of 5
- white granulated sugar 50g
- salad oil 50g
- milk 60g
- low-gluten flour 80g
- matcha powder 5g
- white vinegar 2 drops
- salt 1g
- light cream 150g
- powdered sugar 15g
- canned peaches 2 blocks
- sweetening
- baking
- an hour
- ordinary
Steps for Peach cake rolls
1
In salad oil, milk bowls, evenly mixed
2
We'll add the yolk to it
3
Sift in low-banded flour, evenly mixed
4
I'll leave the good pasta in the bowl
5
Sift the tea powder into the yolk paste and cut it evenly
6
add white vinegar to the proteins, hit the bubbles, added 50 g fine sugar three times, hit the proteins with a big bend
7
Slice it evenly in the preset yolk paste
8
Sliced cake in a flower bag, cut a little mouth, squeeze out the trail on the grill
9
Take one third of the protein out into the tea and egg paste, and apply a rubber razor to slash it or flip it up
10
All the tea and yogurts will be poured into the remaining protein basins with the same skill
11
Use your cell phone to activate the Ari's little mind program, choose the long smart oven, select the cake/bread function, set a baker temperature of 160 degrees, bake for 35 minutes, and then put the oven in the middle of the oven for about a minute or so
12
Pour all the tea cakes on the grill and shake a few. Down
13
Reload the oven to the upper part of the oven, take out the cake at 160 degrees and 20 minutes
14
150 g of light cream and 15 g of sugar powdered to the hard side, and then put a piece of cake on a clean oil sheet with a layer of cream and slices of pecan
15
The cake is rolled up gently, and the paper is frozen in the fridge for about two hours and cut off。