Quick-hand yellow cake roll
By VicentaLakin
Recipe Recommendations
- egg yolk of 4
- salad oil 40 grams
- water 40 grams
- low-gluten flour 40 grams
- egg white of 4
- lemon juice few drops
- light cream 100 grams
- powdered sugar 40 grams
- food coloring 1 drop
- chocolate a little
- sweetening
- roast
- half an hour
- ordinary
Steps for Quick-hand yellow cake roll
1
When the egg yolk and the salad oil are smoothed, the water in turn, sift in low-band powder, and mix it up
2
Egg purr with lemon juice, three times with sugar, to the point of pulling out the big hook
3
In three minutes, the egg purm will be added to the yolk paste
4
It's in a grill with oilpaper, flattening, burning up and down the middle of the oven, about 170 degrees, about 12 minutes
5
Bring out the paper, tear it out while it's hot, and tear the skin of the cake roll
6
I'll put all the fresh cream out and roll it in the freezer for a moment
7
Take out the cut. Black chocolate melts. It's filled with a small cut-out bag
8
A little light cream with a drop of blue edible
9
Down ViewQuick-hand yellow cake roll Make Tips
1. A small four-volume formulation, with the original colour of the cake body, tearing off one piece of cake skin. Bread before painting, easier than paint cake rolls。