Fruit cream rolls

By VicentaLakin

Fruit cream rolls
Easy fast hands

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Steps for Fruit cream rolls

  • 1
    Corn oil mixed with milk, clinking the microwave for about three minutes, giving the liquid temperature about 60 degrees..
  • 2
    Sift in low-banded flour. It's a post-egg noodle. It'll make the cake roll more subtle
  • 3
    Z-TYPE OR ONE FONT MIX TO NON-PARTICLE-FREE STATE, NEVER DRAW CIRCLES
  • 4
    ADD YOLK AND CONTINUE TO MIX Z OR ONE FONT EVENLY
  • 5
    The smooth yolk paste is delicate and beautiful
  • 6
    The sugar is in the protein three times
  • 7
    Wet to wet state, big hooks to early egg-beater, wet to dry state best
  • 8
    Protein mixed with yolk paste, cut and flip
  • 9
    Fall into the gold plate, level the surface, and shake two, three
  • 10
    The oven preheats 175 degrees and 20 minutes
  • 11
    get out of the oven and join the fresh cream (around 170g) and the fruit, roll it up and freeze the fridge for an hour
  • 12
    The rest of the cream, with six teeth, and the surface
  • 13
    Put the fruit on the surface
  • 14
    Done
  • 15
    Done

    • Fruit cream rolls Make Tips

    Each oven has a different temper, so you have to adjust the temperature and timing to your own oven temper

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