Napoleon's Cake roll
By VicentaLakin
A lasagna, a smooth cream, a soft cake roll, and a rich taste of the skin of the surface
Recipe Recommendations
- egg yolk of 4
- water 40 grams
- salad oil 40 grams
- low-gluten flour 40 grams
- egg white of 4
- fine sugar 40 grams
- lemon juice few drops
- puff pastry appropriate amount
- light cream 50 grams
- sugar 20 grams
- sweetening
- baking
- half an hour
- ordinary
Steps for Napoleon's Cake roll
1
The egg yolk and the water are laced to full emulsion, sift in low-band powder, and mix
2
Emelter with lemonade, two or three times with a thin sugar, and a wet hair bubble in a rigid state, which is the pullout of the hook
3
In three minutes, the egg purm will be added to the yolk paste
4
It's in a pan with oilpaper, flattening, burning up and down the middle of a hot oven, about 160 degrees, 12 minutes
5
When baked, the oilpaper was produced, which was re-stuffed on the net of the oilpaper, torn from the bottom and surroundings. When you're cold, rip off a skin and cut off the extra side. Because I'm using a rounded rectangular model. If it's a straight-angled model like a gold plate, you don't have to cut it
6
The cake is laid cold while the lasagna is tailored to the right size, placed in the middle of the oven and baked about 170 degrees up and down for 10 minutes. At specific times, depending on the temperature and the thickness of the ovens
7
Cream cream and sugar powder to the flower
8
A thin layer on a cake roll
9
I'll put a piece of roasted soccer on the face, put a little cream on it and roll it up. The interface is down there
10
Put a thin cream on the face of the cake roll, with a few crushed lasagna. Skin decoration is fine