Santa's strawberry roll

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Quantification and cleaning of various food items。

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PREHEATED FUN OVENS, SELECTED FIRE MODE, 160 DEGREES, 15 MINUTES, CLICK TO START, AUTOMATICALLY OPEN PREHEAT MODE, AND SOUND TIPS WHEN TEMPERATURE IS REACHED。

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The pre-heat ovens are separated from the egg-cleaning and yolk of the four eggs and fed into a clean, water-free bowl。

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In the yolk basin, vegetable oil and milk are added and the egg-beater is used to stir in one direction。

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Smuggle to a slightly lighter colour, a slightly larger size, and no visible oil flower on the surface。

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Scan low-banded flour。

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Crushed with a razor into a fine, even yolk paste and put it aside。

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Start firing the egg clear。

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When an electro-pumper sets the egg clear in one direction and forms a fish eyebrow, half a quantity of fine sugar is added。

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Until a visible gravitation appears, the remaining half of the fine sugar will be added and the circulation will continue。

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It's enough to lift an egg and form a big bend。

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One third of the protein is to be added to the yolk paste。

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Scratches were used to smooth it from the bottom, adding a third of the punched protein。

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Repeat the above steps。

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Until it's plattered into fine and even cake paste。

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• Placing the gold plate with accompanying oilpapers or no sticky tarpaulins, and arranging the sides。

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Scratch the cake and wipe the corner and top with a razor。

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PLACING THE GOLD PLATE ON A PRE-HEATED, PRE-HOT, NICE, MID-LEVEL FUN GRILL (I.E., SECOND FLOOR ABOVE)。

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Click to start, the internal lamp of the oven will automatically be activated, and the setup of 160 degrees of fire and 15 minutes of bakery will be implemented。

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After hearing the tone of the end of the baking, open the oven。

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Take out the baked cake, you can see that the top color is very even and the surface is flat。

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Raise the edges of the paper in the gold plate with your hand, and put the cake body upside-down on the net, tearing out the oil paper at the bottom。

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When it cools, the cake is turned over and placed on the oil sheet, with the face up when entering the oven。

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Cooled light cream is poured into the egg basin, and when sugar powder is added, it is distributed at a low rate in an electric omelet。

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It's very visible, and it's just a microflow in the side basin。

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Scratch the proper amount of cream on the flat piece of cake, which is thicker on the side of the initial roll。

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Accompanied by oilpapers, the cake body is rolled up, the interface is down and placed in a freezer。

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The remaining cream was loaded into a small cut-off bouquet。

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Scratch the strawberries, cut them vertically in half, and wrap the cake into blocks of the respective width according to the width of each strawberries。

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In the middle line position of the cake roll, a small amount of cream is used to bind strawberries and cakes。

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Slipped strawberries and chocolate beans in the right place to serve as Christmas hats and red nose heads。

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Squeeze the wavelines along the right and right side of the strawberry caps with a bouquet of bouquets, leaving an elliptical face in position。

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A small amount of black chocolate is packed in a bouquet, melts with the hot wind of electric blowers, and gushes round little eyes on both sides of the nose。

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And then you squeeze out the velvet and the white cape of the strawberry cape, and a Santa cake roll will be ready。

Decorated cream needs to be refrigerated in advance for distribution and, if it is too late, an eggbasket on the ice. When light cream is released, it needs to be delivered at a moderate and low rate in order to avoid overstretching and tofu slags that separate the oil. The oven needs to be pre-heated and the cake mixed immediately into the oven. Because it expands in the form of emelting, rather than in the form of heat-inflated powdered bubbles, long-lived cake paste is easy to melt and affects the laxity of the cake. The yolk paste is to stir up the oil star with no visible surface, and then it's tossed into the powder. The balanced distribution of the fat has contributed to the expansion of the cake tissue. And do not mix too much when it enters low powder, lest it emerge. If flour particles are more visible, the egg yolk can be sifted. When the egg is released, the sugar is added in fractions, each time it is repeated and then added the next time. The egg purifier sends a wet hair bubble, which is a big bending hook. If the hair is not enough, the cake is baking back because of lack of support. If you overstretch, the cake is not flexible enough, it breaks when it's curled. When mixing the yolk paste with the haired egg, the effect of gravity is to be synchronized by flipping from the bottom. Don't mix too much, before it melts. If the mixed cake paste is significantly smaller, it's gone. It is easier to remove oil sheeting from the gold plate without cleaning it, without damage to the non-adhesive coating of the gold plate, and to discard the used paper directly. It's better to have a little more radians when you squeeze cream with strawberries on a cake roll