Original cream cake roll

Recipe Recommendations

• eggs of 4
• fine sugar
• qingshui 50ML
• salad oil 50ML
• salt 1g
• low-gluten flour 85g

• sweetening
• baking
• three-quarters of an hour
• simple

Steps for Original cream cake roll

1

(b) Oyster paste: a water-free and oil-free basin, with water, salad oil and fine sugar mixed with a hand-strung egg. Water and sugar are fully integrated, don't separate。

2

Add separated yolk. I used the square twice as much as I made 2 28x28 cake rolls。

3

Smash it with your hands

4

(c) Added sifting powder, evenly mixed in the type drawn by hand。

5

The yolk paste is ready. Dry powder, no particles, thin, thick paste

6

Protein paste: Waterless, oil-free basins, with separate egg clears! Spreading out with an eggbeater, adding 50 grams of fine sugar to protein paste three times, first with sugar and salt。

7

It's enough to hit a big bend

8

The proteins were added to the yolk paste three times, evenly mixed with a razor。

9

Smashed cakes with light! No particles

10

It's pouring out of the oven (I use a three-power 28x28 gold plate) and shaking back and forth evenly, with a hand-held dish that shakes a little twice, creating a plume。

11

Put it in the middle of the oven at 180 degrees! 175 15 minutes, turn 200 5 minutes

12

It's time for us to get light cream. 200 grams of cream added to 18 grams of fine sugar

13

Desktop oily paper and de-cut cake rolls。

14

Put on the light cream and roll it up with a cane

15

A nice roll of rolls with no sticky skin and a half-hour in the freezer

16

When frozen, the cake roll can be decorated at will。

17

Completed Chart

18

Cut the noodles

19

A mango shake。

20

It's good to have a box for a friend

Original cream cake roll Make Tips

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