Lemoncake roll
By VicentaLakin
Lemon, also known as lemon fruit, which is the most popular of pregnant women with no liver because of its very acidic taste, is referred to as the fruit or the child. The lemon is rich in lemon acid and is therefore referred to as a “store of lemon acid”; because it is sour, it can only be used as a condenser for the preparation of beverage dishes, cosmetics and medicines. Lemon can resist scurry. It can prevent colds, etc., and lemon acid has the effect of preventing and eliminating skin-colouring。
Recipe Recommendations
- eggs of 5
- milk 50g
- corn oil 50g
- low-gluten flour 60g
- white sugar 50g
- lemon juice appropriate amount
- sweet and sour
- baking
- an hour
- ordinary
Steps for Lemoncake roll
1
The protein yolk is separated. The stainless steel bowl of the protein requires no water and no oil
2
Put corn oil in the yolk
3
Add milk evenly
4
Sift in low-banded flour
5
Add a few drops of lemonade to the protein, and then a little sugar
6
It's just a 90% shot, and it's already done. You can check the protein at any time
7
Take a third of the protein and mix it evenly in the yolk paste
8
Put the yolk paste back into the rest of the protein
9
Pumping the cake into the baker with the oil sheet
10
It's hot on the oven. It's hot on the oven
11
When you're baked, rip off the oil sheet around and hang the grill till it's hot
12
Put the cake on a clean sheet, make sure the skin is dry, or the button will stick to the skin and rip the paper off
13
Put some lemonade on it, don't put too much on it, or it won't work. My lemon sauce is homemade
14
You can roll up the cake with a cane and strip it off in about 10 minutes
15
Let's cut it up
16
Done