Cranberry-skin cake roll
By VicentaLakin
It seems like a complicated step, but it's not so hard to make them if you're patient, because you're trying to make them. We'll share the raspberry-skin cake rolls with you, and we'll like them
Recipe Recommendations
- low-gluten flour 50 grams
- eggs of 4
- milk 40 grams
- corn oil 40 grams
- white sugar 30 grams
- dried cranberries 30 grams
- animal cream 40 grams
- strawberry powder 1 scoop
- egg yolk of 4
- corn starch 16 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Cranberry-skin cake roll
1
First, we'll put oil paper on the grill
2
Equator and yolk separate egg clear in clean containers with no water or oil
3
Put 40 grams of milk in the yolk
4
Add 10 grams of sugar
5
Plus 40 grams of corn oil
6
Last thing I did was sift low-banded flour
7
We'll do it with a twirl
8
A few drops of lemon juice or white vinegar mixed with an electric omelet into a fish eyeball with 15 grams of white sugar. Fight
9
Smash and pour into 15 grams of sugar. Fight
10
About four to five minutes later, the egg-beater was raised and the egg paste was wet. Send
11
Just make a cake roll until it's wet. If you make a twirl cake, you'll have to keep messing
12
Once you're done, you get a third of the egg paste
13
Scrambling from the bottom to the bottom
14
And then, when you're even, you add a proper amount of cranberry dry mix to the remaining egg paste
15
I'm sure you'll have to be careful how fast this is before the face fades
16
Scratch the surface with a scratchboard when it's evenly smoothed from the top down into the oven
17
The mid-level of the preheated oven with 160 degrees and 25 minutes of roasting up and down
18
This time, if animal cream must be frozen in the freezer one night, if it's cold in the summer, it's sugar and strawberries
19
High-speed hits until they expand
20
Once the baked cake embryos are out of the oven, cooled out by a roast net with oil-papers, and when the temperature of the palms is reached, the cake heads up with a knife and a few blades on the surface, with a proper amount of cream and a roll of sushi
21
Four yolks, 16 grams of corn starch, 30 grams of sugar. even
22
Use an electric omelet to spread at high speed
23
Scratch the surface in a smooth, oil-skinned dish, so it must be thick and even to make a good tiger skin
24
It's about three minutes from the top and bottom of the second level of the oven
25
Two minutes later
26
It'll be ready in three minutes, because the oven is so hot that you have to stay next to the oven or you'll lose it
27
I'm going to get out of the oven and I'm going to put a long oil sheet on it while it's hot
28
Put the bottom of a roll of cake on the top of the tiger's skin and roll it tight
29
This step has to be tied to the cake rolls and tigers' skins. Okay. Look
30
I'll put the freezer on both ends for one or two hours
31
Done
32
Done
33
Done
34
Done