The barley loaf cake roll
By VicentaLakin
Making a cream cake roll and a little bit of barley loaf makes cake that's more beautiful than you can imagine, and that's the feeling of spring, and that's the color of spring. Sitting in the window after noon, with the sun, or chatting or reading alone with a lover, a piece of cake, a cup of hot tea, full of happiness this afternoon! When visiting friends at the festival with their own pastries, they made their own faces both from a health point of view and a face
Recipe Recommendations
- white granulated sugar 20g
- salad oil 38g
- Rich and strong fans 34g
- Barley ruoye powder 3.5G
- eggs of 4
- white vinegar few drops
- light cream 200g
- water 20g
- salt 1.5G
- corn starch 21g
- powdered sugar 20g
- milk fragrance
- roast
- an hour
- simple
Steps for The barley loaf cake roll
1
preparation of food products, which apply to the 28*28 square bowled egg yolk and egg-cleaning separation of the powerful 34g corn starch 21g barley and 3.5g barley, evenly mixed with white sugar 20g salad and 38g water 20g and salt 1.5g, twice sifted through the spare pot and boiled on the stove and turned off the fire
2
two times after a minute of drying, sifted powder, evenly scraped, 20g of light cream in the paste
3
I'll have the yolk evenly, and then I'll be in the paste a few times, and I'll have to scrape it evenly and then I'll fall in the next time
4
It's not as difficult as it looks
5
A few drops of white vinegar in the egg cleaners, three drops of sugar powder, and the protein is ready when the electric omelet's ablaze
6
At this point, the oven preheated at 160 degrees and evened one third of the protein into the yolk paste, and then one third into the yolk paste
7
And then all of them went back to the proteins, and they were even
8
Scrambled cakes fell down at 20 cm from the grill
9
Put it in a preheated oven, move the oven temperature to 150 degrees, 18 minutes in the middle, and watch for later, adjust the temperature at any time or add tin paper to prevent roasting
10
When the time's up, take out the grill and shake a few
11
And then you put the cake out of the baked face and then you put it down on the oil sheet, and then you put a piece of paper on it
12
the light cream 200g with sugar powdered 20g electric egg beater rolls over on another oil sheet, the baked face wipes the fresh cream on the cooled cake body, close to one's head, leaving two to three centimetres away from its distance, and the entire face is rolled up with one more, less tilted scepter, and placed in a freezer for 30 to 60 minutes。
13
A good cake roll
14
The colour of spring
15
Eat