Fookcracker roll
By VicentaLakin
We'll have a year of red fire with a red velvet cake, with light cream cheese, with a little sea salt and salty taste
Recipe Recommendations
- eggs of 4
- red rice flour 10 grams
- corn oil 40 grams
- milk 40 grams
- yellow pigment 1 drop
- cheese 150 grams
- light cream 200 grams
- fine sugar 80 grams
- low-gluten flour 10 grams
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Fookcracker roll
1
1. Pictures drawn on oil paper with no pencil or can also be printed directly
2
Put some water back on the gold plate
3
Prepare the material
4
Eggs separate the yolk, protein
5
You put milk and corn oil in the yolk and you mix it with your hands. even
6
Two spoons with a spoon
7
Add 10 grams of low-banded powder to the state of the map
8
Combining low-banded powder 2 and red chord powder, sifting into the remaining yolk paste. Internal
9
Smash it with your hands
10
The proteins are added to the fine sugar one, and it's sent out to the big bends with an electric puncher. Check
11
Take three spoons of protein and add them to the original yolk paste
12
And then a drop of yellow-coloured
13
Loading a bouquet, drawing graphics behind the drawings, putting them in a 150-degree preheated oven with two minutes of roasting in the middle
14
There's a spare out of the oven
15
One third of the remaining protein goes into the red velvet yolk paste, evenly mixed
16
Pour mixed cakes into the protein, evenly
17
The blended cake was thrown into the gold plate, and the bubble was blown out, and it was baked in the middle of the oven at 150 degrees for 21 minutes
18
Set the heat when you're out
19
Take off the mold and rip the oil paper out of the back with your hands
20
Turn it over. Put it literally on the tarp
21
The light cream with the sweet sugar 2 to 70%, the cheese and salt to the delicate trail
22
Smash it evenly on the cake, one third up a hill
23
Rolling up with a scepter, two hours in the freezer
24
Done
25
Done