Four rolls of cake
By VicentaLakin
Four rolls, cake rolls, I don't need to be popular, and you know it's good, simple, all-eggs are still good, delicious, make it up, and the towel face is better
Recipe Recommendations
- whole egg liquid 200 grams
- sugar 95 grams
- milk appropriate amount
- low-gluten flour appropriate amount
- light cream appropriate amount
- fruit appropriate amount
Steps for Four rolls of cake
1
Scale all materials
2
Put the sugar in the egg fluid and mix it evenly
3
The boiler will heat up the egg fluids, so the sugar will be fully melted and the heat will mix
4
When you heat up to 37 degrees, get the mix out of the pot
5
Fast-transmitting of the egg fluid to keep the temperature at 37 degrees
6
Using an electric mixer, it's done in a cylindrical manner
7
Keep going, the egg fluid starts to go white, the mixer is lifted, the paste will flow slowly, and there are traces, which means the mixing is complete
8
We can heat milk up to 36 degrees
9
You're going to add milk, you're going to add milk, you're going to stir up the egg fluid, you're going to make the face more delicate
10
It's been 2-3 minutes
11
Turn it up with a rubber shovel. Smash it up. Smash it
12
Scan low-banded flour
13
Scan low-banded flour，用橡皮铲插入搅拌盆2点钟位置，向8点钟位置向上挑起，不断翻拌面糊，手尽量轻些操作
14
It's gonna take about two minutes to mix it up with the puffy, the glitter, the dry powder, the mixed paste
15
Preheat oven 190 degrees, fire up
16
Scratch the face on the grill
17
Throw the grill from the top to the board, smash the air bubble on the face of the paste, put it in a preheated oven, 190 degrees up and down, mid level, 16 to 17 minutes
18
The baked cake's on the cooler shelf, and after the cake's a little cooler, take off the grill, and put a clean sheet on it, so it doesn't break
19
Rip out the cooled cake and roll it with the mats
20
Slice the fruit ready for the pie
21
It's called light cream. It's starting to light cream. Fire
22
High-speed hairs and sweet sugar. I've added some roses and dried flowers, so there's a light smell of roses in the cream
23
It's a fine cream
24
The cake rolls three centimeters, and it's better if it's rolled out. Look
25
Spread the cream with a razor
26
Put the fruit in it and start rolling
27
Lightly presses the fruit from the front side, presses it into the cream, lifts the cake one-third of the length in front of you, makes a cake roll with a finger on it, rolls it up like a sushi
28
When you're done, wrap it up in a cardboard bag. Put it in a freezer. You can cut it in 15 minutes
29
It tastes good
30
You can add red velvet and make red velvet cake rolls
31
Add tea powder to make it taste like tea. Summer is perfect
32
Red velvet cake rolls
33
Red velvet with tea