Strawberry cream rolls
By VicentaLakin
Breading is life-loving. It's the happiest thing to see a husband applaud my food
Recipe Recommendations
- eggs 200
- cocoa powder 10
- low-gluten flour 60
- peanut oil 50
- white granulated sugar 70
- milk 50
- Nestle Light Cream 180
- rum appropriate amount
- milk fragrance
- roast
- several hours
- simple
Steps for Strawberry cream rolls
1
Get everything ready
2
The yolk and egg cleanup leave in two pellets, the yolk with milk and peanut oil with a hand-plug and a smooth mix
3
Low powder and cocoa powder are mixed and sifted into the yolk paste, mixed up and down, not circled, proteins with 70 grams of white sugar, three rounds of condensed condensation, and every addition is evened and then next
4
The distributed proteins are mixed with a single third of the yolk paste, evenly mixed up and down, and do not circled, so that the proteins don't melt, evenly mixed and all fall into the remaining three-fifths of the protein paste. The oven is preheated at 160 degrees
5
Put the mixed paste in the baker with the oilpaper, then push it around with a razor and try to level it even
6
When it's evened, a couple of hours on the table, see a big bubble coming out, put it in the middle of the oven, and set the time to start cooking
7
The baked cake will be out, put it on, and then you'll get cream
8
Lay the cream evenly on the cake with a knife, roll it up, put it in a paper wrap for an hour or so
9
Put duffel chocolate in a bouquet, melt with hot water, cut a hole into a stylish cake roll, cross! It's done. Like any fruit, you can use imagination