Mango cream roll

By VicentaLakin

Mango cream roll

Recipe Recommendations

  • pure milk 60g
  • corn oil 60g
  • eggs of 4
  • white granulated sugar 60g
  • mango appropriate amount
  • light cream 250g
  • white sugar

Steps for Mango cream roll

  • Make Mango cream roll step 0
    1
    Smash emulsion
  • Make Mango cream roll step 1
    2
    Low powder mixing evenly
  • Make Mango cream roll step 2
    3
    four proteins in a water-free, oil-free egg-basket are added to 50 g sugar in fractions, with a high-speed before medium-speed stroke, and then at a low speed, until the protein is wet, and it's a little bending hook
  • Make Mango cream roll step 3
    4
    One third of the protein is dug in the yolk paste, evenly mixed with one third of the protein, and then the rest of the protein is mixed, so be careful how fast it is so that the protein doesn't melt
  • Make Mango cream roll step 4
    5
    Smash the cake from 15 centimeters high, remove the bubbles from the oven, wipe the surface, and shake the grill a little bit
  • Make Mango cream roll step 5
    6
    The oven's 180-200 degrees. 20 minutes of yellow and yellow
  • Make Mango cream roll step 6
    7
    I've only put on the bottom of the grill, and Arnold's gold plate is almost gone
  • Make Mango cream roll step 7
    8
    Take out the cake and get rid of the oil paper
  • Make Mango cream roll step 8
    9
    250g butter +20-25g sugar to be distributed to 8-9
  • Make Mango cream roll step 9
    10
    Slash the knife on the outside of the cake, put some cream on the inside of the cream and put mango pellets on it, roll up the cake with paper and a cane, and freeze it for at least half an hour

    • Mango cream roll Make Tips

    one, the cake roll, if it's a reverse, would be better to use a tarpaulin, which would have a nice towel face two, a proper roll, a few more minutes to make sure you don't lose skin three in case the eggs are 60-65g, not too small, otherwise the whole cake ratio will not be four, see if a cake is ripe, see if the cake in the oven rises from the size of the oven and starts to shrink and bakes again for a few minutes, and the surface will be dry and pressed with no sand, and it will be fine. five, when the cake is stymied, cut off two heads, watch out for a sharp knife, and dry every cut with a hot water bubble

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