Pineapple Mush cake roll

By VicentaLakin

Pineapple Mush cake roll
IT'S AN HONOR TO BE IN THE FINAL STAGE OF THIS ACA BAKE STAR CONTEST, BUT I'M SUPPOSED TO BE A BAKER. I LIKE TO MAKE BREAD. I HAVEN'T DONE CAKES IN A FEW YEARS BECAUSE OF THE HEAT AND BUTTER AND SUGAR! BUT WHEN I SEE THE THEME OF THIS FINAL, IT SEEMS THAT A LOT OF PEOPLE HAVE NOTICED THIS, AND HOW TO REDUCE THE HEAT OF THE BAKED WEST POINT SEEMS TO BE THE TREND TO BE FOCUSED IN THE FUTURE! I WANTED TO LEARN HOW TO MAKE CREAM ROLLS A LONG TIME AGO, BUT I COULDN'T WAIT TO SEE SO MUCH CREAM, SO I THOUGHT I'D DO SOMETHING ABOUT THIS GAME, AND I'D RATHER DO IT WITH A MEADOW ROLL, INSTEAD OF A HEALTHY STENCH TO FILL MY STOMACH WITH IT. I USED SPINACH JUICE, BECAUSE I THOUGHT IF THE GREEN CAKE WAS COVERED IN WHITE POX MUD, IT'D BE GOOD, BUT THE POX WOULD LOOK LESS SATURATED IN THE CAKE, BUT THE PUFFS LIKE THIS ARE BETTER FOR THE STOMACH, FOR THE LUNGS, FOR THE KIDNEYS。

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Steps for Pineapple Mush cake roll

  • Make Pineapple Mush cake roll step 0
    1
    Preparation of food: eggs, mountain medicine, corn oil, milk, sugar, salt, lemonade, low-band powder。
  • Make Pineapple Mush cake roll step 1
    2
    First, wash the mountain medicine and steam it with electric rice
  • Make Pineapple Mush cake roll step 2
    3
    Steamed mountain medicine is sifted into mud with 100 grams of milk and 20 grams of white sugar blending。
  • Make Pineapple Mush cake roll step 3
    4
    Three times, 1 gram of salt and 50 grams of low-strength powder
  • Make Pineapple Mush cake roll step 4
    5
    The egg yolk and the egg clean are separated and open. Internal
  • Make Pineapple Mush cake roll step 5
    6
    40 grams of corn oil and 7 grams of sugar in the yolk
  • Make Pineapple Mush cake roll step 6
    7
    Plus 40 grams of spinach juice
  • Make Pineapple Mush cake roll step 7
    8
    Finally, the sifted powder is evenly mixed
  • Make Pineapple Mush cake roll step 8
    9
    Two drops of lemonade in the eggnog
  • Make Pineapple Mush cake roll step 9
    10
    With an egg-beater, you hit the bubble three times with the remaining 33 grams of white sugar. Fire
  • Make Pineapple Mush cake roll step 10
    11
    I'll just have an egg Queen to pick up the protein frost
  • Make Pineapple Mush cake roll step 11
    12
    There's a big spoon of protein cream in the paste
  • Make Pineapple Mush cake roll step 12
    13
    I'll just drop the mixed paste in the protein frosting basin
  • Make Pineapple Mush cake roll step 13
    14
    The tarpaulin was put in the oven and the cake was thrown down, the surface was scraped, and the mat fell a few times over the table and hit the bubble。
  • Make Pineapple Mush cake roll step 14
    15
    Put in a preheated oven and bake it from the second layer of the upper tube at 170 degrees down to 160 degrees for 22 minutes
  • Make Pineapple Mush cake roll step 15
    16
    When you're done with it, take out the grill and tie the cake upside down on a clean tarp
  • Make Pineapple Mush cake roll step 16
    17
    Turn the cake over again, and put on the surface a thick layer of meadow, with a non-meadow mud on the top。
  • Make Pineapple Mush cake roll step 17
    18
    Roll up the cake with a stick
  • Make Pineapple Mush cake roll step 18
    19
    Tighten both heads and put them in the fridge for two hours
  • Make Pineapple Mush cake roll step 19
    20
    When frozen, the oil sheet is opened and cut to the irregular part of the head, and then it can be eaten。

    • Pineapple Mush cake roll Make Tips

    1. At first, I planned to use free-range eggs, but I thought the yolks were too yellow, and adding spinach juice might make it even less green, so I switched to using ordinary red-shell eggs. 2. The mashed yam must be sieved, so that the cut surface is fine and looks good, and the texture is better when eaten. 3. When cutting, wipe the knife after each cut before cutting the next one; this makes the cut surface look more beautiful.

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