Original cream cake roll
By VicentaLakin
Many times, cake rolls, often a little cocoa powder, red chords and so on, coloring cake embryos, or making butter-creams with all kinds of fruit, are delicious. This time it's the original cream cake roll. It's the original. It's good
Recipe Recommendations
- eggs of 4
- low-gluten flour 20g
- light cream 25g
- white sugar 40g
- white vinegar 2ML
- vanilla extract 1g
- milk 15ML
- corn oil 15ML
- sweetening
- baking
- ten minutes
- simple
Steps for Original cream cake roll
1
Equation is placed in a water-free and oil-free basin, with white vinegar。
2
the 30 g white sugar was put into it three times and sent to wet hair bubbles。
3
The yolk is placed in a large bowl with milk, vanilla and corn oil。
4
Sift it evenly and sift it down。
5
Light and flat。
6
Put a third of the protein。
7
Flip evenly。
8
The yolk paste falls into the remaining protein。
9
Flip evenly。
10
A silica tarpaulin or tarpaulin on the grill is poured into the cake. I'm using a square dish of 18*18
11
Preheat oven, 190 degrees 25 minutes up and down。
12
the cream is put in the bowl with the remaining 10 g of sugar。
13
Send to the flower state。
14
The baked cake goes to microheat, with a light cream。
15
Roll it up and put it in the freezer for about an hour。
16
Then you can cut it out
17
Ha ha
18
Let's eatOriginal cream cake roll Make Tips
The oven is set for reference purposes only。