Watermelon cake rolls

By VicentaLakin

Watermelon cake rolls
inflammation summers do not make any sense, although the heaters, the air conditioners, the wifis are all in hand, and there seems to be something missing. if you want to go, there's still no tea. if it's summer, we'll have to do something. so there's this super hot watermelon cake roll. it's supposed to be the best afternoon tea in the summer。

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Steps for Watermelon cake rolls

  • 1
    THE YOLK PROTEIN IS SEPARATED AND MILK AND SALAD OIL ARE POURED INTO THE EGGBASKET, EVENLY MIXED BY THE WORD “Z”。
  • 2
    SCAN LOW-BANDED FLOUR, DRAW THE WORD "Z" AND MIX IT EVENLY。
  • 3
    ADD EGG YOLK AND DRAW THE WORD "Z" IN FINE SMOOTH。
  • 4
    3 drops of fragrance and continued to be evenly mixed with a manual omelet. Put the mixed paste aside. This is the preheat oven, 190°C。
  • 5
    Add sugar powder to the proteins three times, and hit the wet hair bubble. (First, the protein is torn to fish eyebrows at a low speed with an eggbeater, adding a third of the sugar powder. It then continued to use the electric egg beater at high speed, to double the volume of protein, adding a third of the sugar powder. It then continues to be hurried with an electric omelet, with a slight pattern and a third of the remaining sugar powder. Finally, a low-speed bulge until the egg-beater comes up
  • 6
    One third of the protein cream is added to the yolk paste, which is smoothed with rubber razors。
  • 7
    And then back to the protein cream, you'll continue to mix it with a rubber razor so that you can't see a piece of protein, and the face is thin and smooth, and that's watermelon skin。
  • 8
    Take the four large spoons and put them in the bowl, drop them in two drops of fragrance, evenly mix them and become dark paste。
  • 9
    A cooker's grill was prepared with oil paper, dark-faced into a bouquet of flowers, drawing a line of watermelon skin in the grill. When squeezed, it hit twice, and it was sent to a preheated oven, with a fire 170°C and a two-minute grill。
  • 10
    Take out the grill and pour the light face into the dish, wipe it slightly with a razor and shake it twice。
  • 11
    Send it to the preheated oven, fire 170°C up and down, 20 minutes in the middle。
  • 12
    When the cake came out of the oven, it fell from the top, and it hit the heat. When demersalized, a sheet of oil paper is baked on the Internet, and the cake body is attached directly to it, bearing in mind that it should be covered with paper to prevent drying。
  • 13
    The light cream was added to the sugar powder and passed to a recent texture。
  • 14
    I'm going to put a little bit of pigmentation in my toothpicks, and I'm going to cut the cranberry dry, and I'm going to throw it into the bouquet。
  • 15
    A layer of cream pail is applied evenly to the cake body, and a small pail of cream pail is built one third on the side closer to itself。
  • 16
    The cake is rolled up with a cane and sent to the fridge for an hour to freeze。
  • 17
    You can eat it when you're ready。

    • Watermelon cake rolls Make Tips

    1. Protein salt is fed into clean, water-free and oil-free egg-cutting basins. The post-egg face is more subtle. 3. The protein frost can be sent to a small bend. Cake rolls with a hairy head can crack when they roll. 4. The timing and temperature of the roast should be adjusted to the temper of the oven itself. 5. The light cream was poured into the eggbasket early, together with the egg-beater, into the freezer, with the cold water running out. 6. The size of the formula is suitable for cooking 11 inches of non-clattering ovens。

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