Peachcake rolls
By VicentaLakin
It's an 8-inch circle model, and it's changed to a disc, with butter and fruit in it, and it's a beautiful cake roll. The size of the disc is 28*28。
Recipe Recommendations
- protein of 5
- sugar 60 grams
- lemon juice few drops of
- egg yolk of 5
- cake mix 80 grams
- light cream 50 grams
- corn oil 30 grams
- cocoa powder 20 grams
- warm water 30 grams
- yellow peach appropriate amount
- animal light cream 70 grams
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Peachcake rolls
1
Separate protein and yolk. Protein with a few drops of lemon juice, three times with 60 grams of sugar, was sent to a small bend, i.e. wet protein cream. It's a cake roll, it's not dry, so it doesn't break。
2
A small fraction of the chorded protein cream goes to the bouquets, and then makes a wave point and puts it in the freezer。
3
Twenty grams of cocoa powder is watered up with 30 grams and converted to cocoa paste. 50 grams of light cream mixed with 30 grams of corn oil。
4
Leather cream and corn oil are mixed into cocoa paste, and are smoothed at low speed with an egg-beater that has been punched with protein, allowing them to fully integrate。
5
Sift 80 grams of cake powder in the cocoa paste. And pour into the loose yolk, softly and quickly. The post-egg method used this time is said to be more nuanced with cake mixed with post-egg。
6
It's a mixed yolk paste. It looks so delicate, no flour creeps。
7
The tarpaulin is drawn out of the fridge and squeezed into the oven with a small dot, 160 degrees for one minute and the surface is condensed。
8
Pour in good cake paste. (Mixed paste not taken)
9
Send it to the lower middle of the oven, 160 degrees or 15 minutes。
10
Baked cake。
11
Rewind the natural cooling, tearing the tarp off。
12
I'm here to cool the cake with light cream, and the animal cream with sugar is on the trail。
13
The cake starts to roll when it cools to the same temperature as the hand. There's a wave-pointed face down, put it on the tarp, put it thicker on your side of the cream, put walnuts on it and roll up the cake with a stick。
14
When it's rolled, it's covered in oil paper, and it's frozen。
15
It's about 20 minutes cold. Take off the paper and cut it off. If you can't eat it, put it in the freezer because there's no add-up, you'd better wipe it out in two days