Peachcake rolls

By VicentaLakin

Peachcake rolls

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Steps for Peachcake rolls

  • 1
    The egg yolk vanilla is 36 grams of sugar, fully balanced in a basin。
  • 2
    In another oil-free water basin, the proteins were added to 76 grams of sugar three times, to nine distributions, with small bends on the head
  • 3
    One third of the protein cream is added to the one, which is roughly modulated, sifted into low powder and carefully modulated。
  • 4
    Put the rest of the protein cream in it, and it'll be fine. The butter, milk, and the microwave fire heats up to about 70°C, so that the mix is even, and then down to four, so that it is finely tuned and smoothed。
  • 5
    The paste was thrown into the baker with the oilpaper and the surface was scraped。
  • 6
    The oven preheated 180°C, mid-level, placed on the ground floor and placed in an oven to cover the bottom fire, 180°C, approximately 15 minutes to surface pressure elastic。
  • 7
    Take it out, shake the heat, tear the oil paper right away, face down and put it on another oil sheet. It's a little cold, tearing out the oilpaper before the light cover, to prevent drying. Light cream, 70 grams of sugar, 10 grams, hairy。
  • 8
    Pour the fresh cream on the light side of the cake, wipe it, start with more cream, lower the end, a small amount of pecan jam, tight。
  • 9
    The freezer freezes and cuts。

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