Peach cream rolls

Recipe Recommendations

• egg yolk of 4
• salad oil 40 grams
• fine sugar 30 grams
• low-gluten flour 40 grams
• egg white of 4
• lemon juice a little
• light cream 100 grams
• powdered sugar 20 grams
• canned peaches appropriate amount

• sweetening
• baking
• half an hour
• ordinary

Steps for Peach cream rolls

1

The egg yolk in the main material, 10 grams of salad oil, fine sugar, with hand-plugs to make it lighter and larger. Full emulsion of grease helps the cake expand evenly

2

Sift in low-banded powdered to fine state. Stand by

3

The egg purifier in the supplement added a few drops of lemon juice and alkalinity, and when the egg-pumper reached the fish eyebrow, it added a half of the fine sugar in the supplement, and it continued

4

Send it to the color of the flower and add a second of the remaining sand. Sugar

5

After sending it to Big Bend

6

It's three times even with the yolk paste

7

It's in the gold plate with the oilpaper

8

In the middle of the preheated oven, on fire, 140 degrees for about 15 minutes. The precise time and temperature are to be increased or reduced according to the shape of the mould, depending on the oven

9

When it's baked, the surface's as it looks. If it's dark, it's thick, it's heavy

10

Rip out the paper and put it on the net

11

When the cake's cold, the frozen cream with fine sugar will be sent to a bouquet with a visible bouquet

12

Put the cake body on the tarpaulin, put a little light cream on the surface, spread the shredded walnut over the side, put a little cream on the left side of the pecan, and form a slope, so there's no gap when it rolls up

13

Put the cake body down from one end of a walnut to the other

14

Undo the paper, cut the pieces with a sharp knife

Recipe Categories

• baking Recipes