Peach cream rolls

By VicentaLakin

Peach cream rolls
With the light cream left over from birthday cakes and canned cucumbers, cake rolls, with fruits and drinks for breakfast, it's great。

Recipe Recommendations

  • egg yolk of 4
  • water 40g
  • salad oil 40g
  • fine sugar 10g
  • low-gluten 40g
  • egg white of 4
  • lemon juice few drops
  • light cream 50g
  • powdered sugar 10g
  • canned peaches 2 blocks

Steps for Peach cream rolls

  • 1
    The egg yolk, salad oil, fine sugar in the main material is used to make the color lighter and the size larger. Full emulsion of grease helps the cake expand evenly
  • 2
    Sift in low-banded powdered to fine state. Stand by
  • 3
    The egg purifier in the supplement added a few drops of lemon juice and alkalinity, and when the egg-pumper reached the fish eyebrow, it added a half of the fine sugar in the supplement, and it continued
  • 4
    Send it to the bouquet and add a second of the remaining sand. Sugar
  • 5
    After sending it to Big Bend
  • 6
    It's three times even with the yolk paste
  • 7
    It's in the gold plate with the oilpaper
  • 8
    In the middle of the preheated oven, on fire, 140 degrees for about 15 minutes. The precise time and temperature are to be increased or reduced according to the shape of the mould, depending on the oven
  • 9
    When it's baked, the surface's as it looks. If it's dark, it's thick, it's heavy
  • 10
    Rip out the paper and put it on the net
  • 11
    When the cake's cold, the frozen cream with fine sugar will be sent to a bouquet with a visible bouquet
  • 12
    Put the cake body on the tarpaulin, put a little light cream on the surface, spread the shredded walnut over the side, put a little cream on the left side of the pecan, and form a slope, so there's no gap when it rolls up
  • 13
    Put the cake body down from one end of a walnut to the other
  • 14
    Undo the paper, cut the pieces with a sharp knife

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