Mango cake rolls
By VicentaLakin
Recipe Recommendations
- low-gluten flour 70g
- milk 55g
- white sugar 55g
- corn oil 25g
- eggs of 3
- light cream 100g
- powdered sugar 10g
- mango appropriate amount
- sweetening
- roast
- half an hour
- simple
Steps for Mango cake rolls
1
The omelet is placed in oilless and waterless containers separately。2
Add 15 grams of sugar to the yolk。3
Add corn oil evenly。4
Add milk evenly。5
Scan low-banded flour。6
Flipping to particleless backup。7
Add 40 grams of sugar to the egg purifier。8
Wet hair bubbles are enough (the fact that the egg-beater has a tiny bit of a bending hook or wet hair bubble, don't hit it, the point is that the little triangle is dry hair bubbles, and if the dry hair bubble is hit, the baked cake can't roll up)。9
One third of the protein is added to the yolk paste, evenly cut。10
Pour the good egg paste into the rest of the protein and keep it even。11
Good egg paste。12
The grill is covered with oilpaper and the cake is poured into the grill。13
The oven is 170 degrees preheated, mid-level, 15 minutes baked。14
Baked cake on the grill。15
Take out the paper and put it on the grill。16
Mango cut。17
Add sugar powder to the cream。18
Cream's got a tattoo。19
Cut off the irregular parts of the cake piece, put the cream on the mango。20
Roll it up。21
Pack the oilpaper in the fridge for an hour。22
Frozen cake rolls are taken out of the fridge and cut off two irregulars。23
Cut it in half。24
The finished chart。25
The finished chart。