Big Mac Loop Cake roll
By VicentaLakin
Malloy juice, making this juicy cake roll, it's worth a lot of money
Recipe Recommendations
- milk 40 grams
- soybean oil 40 grams
- fine sugar 10 grams
- low-gluten flour 34 grams
- barley flour 6 grams
- egg yolk of 4
- protein of 4
- light cream 200 grams
- powdered sugar 20 grams
- sweetening
- baking
- ten minutes
- simple
Steps for Big Mac Loop Cake roll

1
Milk, soy oil and 10 grams of fine sugar mixed to melt
2
We'll mix low-banded flour with barley flour and then we'll sift it in step one
3
Smuggle to non-particle, smooth state
4
Join the yolk mix and split it into a yellow paste
5
The protein was added to 30 grams of fine sugar with an electric omelet to reach a wet hair bubble
6
One third of the distributed protein is evenly mixed in the yolk paste
7
And then all the yolk paste will be evenly mixed in the remaining proteins and evenly distributed in an oily dish
8
The oven is preheated early. It's in the middle. It's 170 degrees up and down
9
When the baked cake comes out of the oven, the buttons are torn out and re-covered
10
When the cake is warm, cut off all four sides, put light cream on one end of the cake, piled up in small hills, then roll up the cake
11
In the freezer, you can cut up a block for about an hour