Almond cake rolls
By VicentaLakin
I don't know if all the kids like cream, but my guy's got a bad mouth and he doesn't like cake without cream. This cake roll is full of cream, though it's animal cream, but I don't think kids eat it well, it's oil, it's not digestive. Let's eat once in a while。
Recipe Recommendations
- eggs of 3
- low powder 55g
- corn oil 40g
- milk 50g
- fine sugar 30g
- light cream appropriate amount
- almond slices 20g
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Almond cake rolls
1
The egg yolk clearing was separated into two oilless, waterless containers。
2
Milk is added to the yolk and is evenly mixed with a manual omelet。
3
Add corn oil and mix it evenly。
4
Sifting low powder into yolk paste。
5
Smash it evenly with a rubber razor。
6
A few drops of white vinegar and fine sugar were added to the egg cleaners and electrically hit the egg with a hard hair bubble。
7
One third of the protein cream is added to the paste, evened with rubber razors. The oven is 165 degrees preheated at this time。
8
Then the tumbled paste goes back to the remaining two-thirds of the protein cream, evenly up and down。
9
Put the paste in the baker with the oil sheet and scrape the surface. Middle, up and down, 165 degrees, 30 minutes。
10
Put the almond chips in the oven, 150 degrees up and down in the middle, 5 minutes. Take it out cool。
11
When the cake slices cooled, they were coated with fresh cream and a thick cream was laid on the bottom of the cake. Because I need cake for other desserts, I cut a little off, please ignore it
12
Rolling up the cake with oilpapers for 10 minutes, fixed。
13
then cut the cake into a cake roll about 5 cm wide。
14
Put cream on both sides of the cake roll, put it in the almond tablets, and just fill it with almond chips。