A cloud cake roll
By VicentaLakin
The cloud cake is so soft that it tastes like a cloud, so soft as a pudding, and it melts. No wonder it's so hot...
Recipe Recommendations
- light cream 45 grams
- low-gluten flour 60 grams
- sugar 55 grams
- white vinegar 3 drops
- eggs of 4
- milk 120ML
- cream cream appropriate amount
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for A cloud cake roll
1
Separate egg yolk from egg polish from two clean pots。
2
Ten grams of sugar in yolk。
3
120ml milk, with 45 grams of light cream。
4
Heated the cream and milk liquid to a boiling fire。
5
And then you pour the flow of the milk line into the yolk, and you mix it in。
6
Sift in low-fowl collide into yolk paste。
7
The yolk paste sits in a hot water pan while it's heating up, and the temperature must be controlled, and the yolk must not be cooked, so get out of here. Just sit in the cold water and keep it up until the temperature comes down. Put it away。
8
A few drops of lemonade or white vinegar were added to the egg cleaners, and 90% of the wet hair bubbles were distributed in three sugars。
9
The protein is mixed with the yolk paste。
10
Smash the paste in the oven and shake it a few times. Preheat the oven 160 degrees. I'm going to put oil on the bottom of the grill
11
They are sent to the middle of the oven and roast for about 30 minutes at 160 degrees above and below. An appropriate temperature adjustment based on the top colour is sufficient。
12
The baked cake came out cold。
13
Turn the cake back and wipe your favorite jam. The original recipe is cream cream
14
Turn the cake upside down and put on your favorite jam or cream. The original recipe is cream cream
15
ROLL IT UP TO THE END WITH A ROLLER STICK. IT'S SOFT, IT'S SOFT, IT'S TOO HARD TO BREAK. IT'LL BE OKAY IN AN HOUR
16
The finished product。
17
Cut the pieces and enjoy the tea。A cloud cake roll Make Tips
The bottom of the grill has to be oiled, or I have to forget about it and walk a lot of the way. Temperature controls are based on individual ovens. The original recipe is coated with cream cream, which I do not want to make, which is converted to blueberry sauce available in the fridge。