Mango cake rolls
By VicentaLakin
Some friends' cake rolls are easy to crack, others can't get out, they collapse quickly, and in addition to the formula, there are a few points to be noted: first, the hair of the protein must be wet, which is much less than that of the twilight cake, and it would be nice to raise the eggmaker protein in a soft state. And then there's the heat of the fire。
Recipe Recommendations
- eggs of 4
- fresh milk 75 grams
- salad oil 40 grams
- low-gluten flour 105 grams
- fine sugar 80 grams
- lemon juice few drops of
- sweetening
- baking
- an hour
- ordinary
Steps for Mango cake rolls
1
Dissociate omelet and yolk
2
The yolk with fine sugar is 35 grams to hair white, milk and salad oil continue to be evenly mixed and sift low. Pink
3
Slice it evenly in the form of a non-particle-free yellow paste
4
Add lemonade to the eggnob, and the rest of the sugar
5
One third of the protein is added to the yolk paste
6
And then add the remaining eggs white, gently scraping evenly from the bottom of the container
7
I'll put a good paste in the mold
8
The oven's preheated, 165 degrees, up and down, 2nd floor, 20 minutes
9
When you're done, get the cake out of the oven, and get it out of the oven
10
Creamed cream with sugar and covered in cold cakes with mangoes cut off in a third of the cake
11
Roll up the cake slowly with paper
12
And then you put a bag of fresh meat in the freezer, and you'll be able to eat a slice in half an hour