How to make Cottoncake rolls - VicentaLakin's Recipe

Recipe Recommendations

1

Prepare materials, cakes are sifted, egg yolk split, four yolk, one full egg scattered in the basin

2

Rice oil is hotter to bubbles, quickly pours into sifted cake powder and mixs it evenly

3

You'll have to add milk three times, and you'll have to mix it evenly and then you'll have to add the next one

4

I'll add a lot of yolk, and I'll mix it every time, and I'll add the next one

5

The final modulated paste; the yellow paste capacitor covered with a sheet and set it to 10-15 minutes

6

The egg chubble first, three times with the sugar

7

Take a third of the protein cream and put it in the yolk paste

8

Sliced and evened into the protein cream

9

We'll mix the protein cream with the yolk paste

10

Smashed paste pours into a baker with oiled paper; scrape the surface Ping

11

Put the oven in a preheated oven of 155 degrees, mid-level, 20-25 minutes

12

Then we'll take out the grill, and we'll put the cake on the grill, and we'll cover it up, and we'll avoid the dry skin

13

Cream cream, cream cheese, sugar powder in the mixer

14

Turn on the warm cake, tear out the oil paper, put light cream on it and wipe it with a cleaver

15

A little thicker on the inside, leaving a little bit of cream on the end; roll up cake rolls with paper and put it in a freezer for at least an hour

16

Just take out the slices

The temperature of the ovens is determined on the basis of the temperate of the ovens, and rice oil may be used in butter or other odourless oil。