Strawberry cream rolls
By VicentaLakin
Recipe Recommendations
- low-gluten flour 70g
- eggs of 4
- fine sand sugar 60g
- salt 1g
- corn oil 50g
- milk 55g
- lemon juice few drops
- strawberry appropriate amount
- light cream 200g
- fine sugar 20g
- sweetening
- roast
- half an hour
- senior
Steps for Strawberry cream rolls
1
Call all the materials。2
Put milk and corn oil and 20 grams of sugar in a big pot。3
The combination of hand-strung egg-beating into an emulsion state, separates the yolk from the yolk, and is then even again in a milk mixture。4
Sift low-banded flour and mix it into an even non-particle-free face。5
Add a few drops of lemonade to the protein。6
Add 1/2 sugar to fish eyebrow state with an electric omelet。7
Add the rest of the sugar as the protein continues to be fine。8
Keep hitting the protein into wet hair. "That's where the eggbeater protein pulls out the hook."9
Combining the yolk paste with the protein into the oven and shaking it with the grill to remove the bubble。10
Put it in the middle of a pre-heated oven, with a top-fire of 150 degrees and 15 minutes of skin colour。11
Strawberry's clean and cut。12
Cream with fine sugar to a tattooed state。13
Scratch the cake embryo with light cream and strawberries。14
Roll the cake with a stick。15
Put it in the fridge for half an hour。16
Cut off both sides and decorate the strawberries。17
Squeeze some cream and put strawberries on。