Strawberry cream rolls
By VicentaLakin
It's a little thinner. It's a 50 gram of low-banded flour. You don't break through hard rolls with protein cream. It's a 28x28 plate with no gasket paper。
Recipe Recommendations
- eggs
- milk 40g
- corn oil 40g
- white sugar 40g
- low-gluten flour 50g
- Iron Tower Light Cream 200g
- fine sugar 18g
- strawberry appropriate amount
- milk fragrance
- baking
- half an hour
- ordinary
Steps for Strawberry cream rolls
1
Corn oil and milk are heavily mixed with eggs。
2
Sifting low powder with irregularly mixed eggs without dry powder。
3
Add four yolks
4
Scratch it with an irregular mix until it's fine
5
It's three times in the protein, when it's wet and hairy。
6
Take a third of the protein cream and put it in the yolk paste with a razor。
7
All the yolk paste is pouring into the protein cream, which is rapidly evenly mixed。
8
A few strokes into the oven
9
The oven preheats 150°C for 20 minutes and drops from the top when it's out (time and temperature for reference only) and separates the cake from the dish a few minutes later
10
The cake is covered with oil, and the dish will fall。
11
Beautiful towel bottom。
12
Put your face down to the top towel and put the cream on the strawberries and roll it over to yourself。
13
Put the oil sheet in a freezer for half an hour。
14
Strawberry dots on a roll of cream-crushed cream。
15
Nice rolls always pick up people's appetite。
16
Beauty and taste。