Rolling sugar cake

Recipe Recommendations

• powdered sugar 50g
• almond powder 75g
• almond essence 5g
• corn syrup 15g
• low-gluten flour 60g
• eggs of 3
• vegetable oil 45G
• pure milk 45G
• white granulated sugar 50g
• White vinegar or lemon juice few drops
• food coloring few drops

• sweetening
• roast
• several hours
• ordinary

Steps for Rolling sugar cake

1

First to make almond cream. The materials and practices are simple and require almond powder, sugar powder, corn syrup, with a little almond fragrance。

2

In the corn syrup, sugar powder is added in fractions, and the mix is even to the point where it is non-particle-free (with no corn syrup, with an equal amount of malt sugar or eggnog, with yellow in the finished colour of the malt sugar, and with less viscosity in the finished product)。

3

Almond powder is added to the mixture of syrup and sugar powder in several ways, evenly mixed, and is then poured into a small amount of almond aroma (for the taste, no choice, if not for the almond acne a little more so as not to dry almond anointed)。

4

Scratch it evenly, scrambled it in groups, and the apricot was made, covered with a film, and frozen in the fridge for more than an hour。

5

And make a six-inch cake。

6

Protein yolk is separated and 15 grams of sugar, pure milk, vegetable oil is added to the yolk and evenly mixed。

7

Low-banded powder is sifted into mixed yolk, evenly rolled up and down。

8

A few drops of white vinegar or lemon juice were added to the protein, and 35 grams of white sugar were added to the protein. The specific proteomics are not described here in detail, and you can look at my previous post。

9

Combining the protein paste with the yolk paste, quick up and down. If you fall into the remaining protein paste, be careful to flip it fast so that the cake doesn't melt。

10

The cake fell into the mold. It's a small shock. Put it in the middle of a pre-heated oven, about 40 minutes above and below 160 degrees. When it's done, it's stuck on the grill. The cake is cut in two, so you can put cream on it, put fruit pudding on it, and put another piece of cake on it。

11

Take out the frozen apricot, take a piece of it, make it thinner, cover it on the ready cake, cut it off。

12

The remaining almond ointment is divided into four pieces, with a little edible pigmentation with toothpicks, and coloring (which is very low, so don't worry about health problems)。

13

Tilt it up. I'm putting colored apricot in the bag, or I can rub it with my hand, which is a little troublesome, and it's not even。

14

Put the braids on the cake. It can be compiled in multiple parts, and it can just be put together)。

15

The Chinese approach goes on. With red apricot, a long strip (longer, this is a step-by-step), it's not easy to describe, but it's simple。

16

Turn two down, as shown。

17

Turn right to the left, as you figure。

18

Like the chart, then fold it off。

19

Turn left to the right, as illustrated, and go through the circle。

20

Put the Chinese knot on the cake and hold it with your hand。

21

Then we're going to write, we're going to pose, we're going to play it freely。

22

THANK YOU FOR GIVING ME THE CHANCE TO EAT

23

Make good food, eat good food! Only love and good food are worthy! Come on

24

Well, I'm not gonna tell you any more about butterflies, because it's too ugly for me, but it's a little bit of a thing on the surface

25

Cut it open and look at this cake cake made of yogurt, creamless cakes, and purified almond cakes

26

THANK YOU VERY MUCH FOR YOUR SUPPORT! THE MORE FOOD THE BETTER! THE MORE ACA SELLS

Rolling sugar cake Make Tips

Recipe Categories

• baking Recipes