Four cream cake rolls
By VicentaLakin
This little four-cake roll, smooth-soft cake with ready-made cream! Four rolls: The food by name is related to four! For the first time, four cake rolls were tried; it's hard to make a cake, and it's good to roll it up when it's done, and it's good to get it out of the skin; it's lucky to get it done in half a night; it's good to be sure, it's good, it's good
Recipe Recommendations
- eggs of 4
- white sugar 40 grams
- milk 40 grams
- canola oil 40 grams
- low-gluten flour 40 grams
- salt a little
- lemon juice
- milk fragrance
- baking
- an hour
- senior
Steps for Four cream cake rolls
1
Four rolls of material ready
2
Add 10 grams of sugar to the yolk to melt
3
Pour in the milk
4
Put it in the mustard oil
5
Scan low-banded flour
6
It's a spin-off
7
I'll add salt and lemonade to the protein
8
When you hit a fish bubble, you add 10 grams of sugar
9
When you hit a little bubble, add 10 grams of sugar
10
Until there's a small texture
11
Fast hit to neutral bubble
12
Take a third of the protein to the yolk paste and mix it quickly. even
13
Back to the protein paste
14
It's the same way it's plattered quickly to thick and smooth
15
It's pouring into the grill that's past the oil sheet
16
Put it in the middle of a pre-heated oven: 180 degrees of fire, about 15 minutes of roasting, until the surface is yellow
17
On the surface, a sheet of oil paper guarantees humidity
18
Light cream, white sugar in the container, with an egg-beater to the surface
19
Put the microheat cake on the clean sheet
20
Put the light cream on it and slash the knife behind it
21
Scroll up from bottom to top, fixed for half an hour
22
Eat after cutting
23
Completed ChartFour cream cake rolls Make Tips
One, four rolls: by definition, all the materials are good at the beginning of 4 and good at 2 and the proteins go out: control of 3 between wet and hard hair, time and temperature provided, depending on the situation in my oven, I've only got 13 minutes of color on my surface