Cake roll
By VicentaLakin
Soft cake rolls, fragrance cream, sour and sweet cranberry dry
Recipe Recommendations
- eggs of 4
- sugar 50g
- milk 40g
- corn oil 40g
- low-gluten flour 65g
- lemon juice
- the cranberry a
- cream 150g
- rum
- sweetening
- roast
- an hour
- ordinary
Steps for Cake roll
1
Prepare the materials, the egg venom and the yolk
2
add 12 grams of sugar, 40 g of milk and 40 g of corn oil to the yolk。
3
Sift 50 grams of low-banded flour in yolk。
4
Smash it slowly with a manual omelet and do not over-mix it to help the yolk。
5
Start with egg-cleaning, preparation of lemon and 36 grams of white sugar, and use an electric egg-plug to shoot out the fish eyebrush, adding three to five drops of lemon juice, adding one third of the white sugar and continuing to fight。
6
Good egg clean。
7
Add a third of the good egg purified to the yolk paste, cross it from the bottom to mix it up, then a third to continue to mix, and then the last third to mix。
8
Dry up the cranberry, and add the mixed egg paste。
9
The oven is preheated at 180 degrees for five minutes, while the preheating is covered with paper and the egg paste is emptied。
10
Put the oven in the oven 170 degrees for 18 to 20 minutes。
11
Baked cake, cold on the grill. 150 grams of cream, plus 3-5 drops of rum (not available) and 20 grams of sugar, with electric egg-pumpers。
12
Put the cream on the cake skin evenly, roll it slowly into a cake roll, roll it up in the freezer。
13
In about half an hour, the cake was cut into small pieces and finished。