SpongeBoine Cake roll
By VicentaLakin
It's a fine taste like a chili cake, meat pine, salad, sesame flavor, simple and easy to miss, and it's a cake that's particularly suitable for new hands to practice
Recipe Recommendations
- low-gluten flour 50g
- eggs of 5
- milk 50g
- edible oil 40g
- fine sugar 40g
- lemon juice 4 drops
- cooked sesame appropriate amount
- meat floss appropriate amount
- salad dressing appropriate amount
- sweet fragrance
- roast
- half an hour
- simple
Steps for SpongeBoine Cake roll
1
The food is in reserve. The eggs are separated and placed in two basins without water or oil2
Milk mixed oils are mixed, then sifted into low powder, then poured into egg yolk, mixed into a paste, so that it can't be spread fast3
The oven is 160 degrees preheat for five minutes. Protein drops into lemon juice, eggbeaters slow-stop to ejaculate to fish eyeballs with a third of fine sugar, white to thin with a third sugar, and texture to add the rest of sugar4
The proteomics say there's a bending of the egg and it keeps its shape intact5
ADD A THIRD OF THE PROTEIN CREAM, THEN POUR THE PASTE STRAIGHT INTO THE REMAINING PROTEIN CREAM, AND FLIP IT WITH Z6
Roast-painted oil sheet, two-square bubbles and flat surfaces, with a proper amount of meat pine and white sesame, placed in the oven at 160 degrees 20 minutes7
It's smelly in 17 minutes. Out8
Out of the oven, with a toothpick in it without a sticky paste9
I'll put oil paper on the web, reverse the cake, face up the towel, cool my hands, or it won't be good10
Wear a thin layer of saloon sauce, first taste, second added visceral viscosity, and others that don't like salad11
Scratch it quickly and cut it in a small roll12
It's made for stereotyping, but it's a step away from the salad13
It's delicious