Handmade cream cake rolls

By VicentaLakin

Handmade cream cake rolls
Cakes are often made, cake rolls are not often made, and occasionally a cake is a gift, because no family likes butter cake. A box of light cream was bought a few days ago to make Bacon-Go-Muse and ice cream, after which a portion of the light cream left left over on the children's friends, who particularly like to eat cream cakes, make cake rolls with the rest of the cream, which are relatively simpler, shorter and easier to carry. The little friends are very fond of cartoons, and this time they're making a lovely picture that makes them more happy. Reference mass: 28*28 Baking temperature: 160° Baking time: 18 minutes

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Steps for Handmade cream cake rolls

  • Make Handmade cream cake rolls step 0
    1
    The printed drawing is placed in the middle of the oven, the tarpaulin is placed on the sheet, which is then filled in by drawing the outline of the pattern。
  • Make Handmade cream cake rolls step 1
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    WHEN THE DRAWING IS COMPLETED, THE DRAWINGS ARE TAKEN OUT AND THE OVENS ARE PLACED IN THE PRE-HEATED CRWF42NE FAMILY OVEN, WHICH IS SET AT 160 DEGREES ABOVE AND BELOW FIRE FOR ONE MINUTE。
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    Removes a defined pattern from the oven。
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    milk, salad oil, white sugar (10g) in the cake bowl is loaded into a clean bowl。
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    It's evenly mixed with a manual omelet。
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    筛入低筋面粉，It's evenly mixed with a manual omelet。
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    Equator and yolk are separated and the yolk is added to the paste。
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    It's evenly mixed with a manual omelet, and it's made with yellow paste。
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    The protein drops three to five drops of lemon juice。
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    in three minutes, the white sugar (30g) was sent to eight minutes, with a little bit of a bending of the eggbeat protein. the order of sugar is followed by the addition of 10 g white sugar to fish eyebrows, which continues to emit 10 g white sugar for the second time when protein bubbles become smaller and thin, and by the third time when there is a pattern that clearly does not disappear immediately。
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    One third of the produced protein is taken with a razor to the yolk paste, which is mixed with a razor or even with a cut。
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    Pour mixed yolk paste into the remaining protein basin。
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    Use the same method of mixing evenly。
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    Putting the mixed cake in a pre-cooked grill, shaving the surface with a razor, holding up the cake mould a few times, and shaking the bubble inside the cake。
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    IN THE PRE-HEATED CRWF42NE HOME OVEN, THE STOVE IS SET AT 160 DEGREES AND 18 MINUTES HIGH。
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    When the cake comes out of the oven, the tarpaulin on the surface is torn out of the oven or on the oilpaper, and the oilpaper is torn cold. Be careful when tearing it down. It's too strong to break the pattern。
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    I'll pour down the eggbath with fresh cream and white sugar。
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    (b) The use of an electric omelet to eject light cream to a state where clear textures do not disappear。
  • Make Handmade cream cake rolls step 18
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    Turning the dried cake (with a pattern down) and slashing the end with a knife to a 45-degree edge to facilitate the wrapping of the cake。
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    I'll pour the fresh cream on the cake。
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    Scratch it evenly。
  • Make Handmade cream cake rolls step 21
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    Roll up the oil sheet at the beginning with a cane, roll the cane slowly, push the paper to roll up the cake, roll it up naturally, then adjust it slightly, and wrap it up in a freezer for about an hour or so。
  • Make Handmade cream cake rolls step 22
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    Take out from the fridge the frozen cake curled-up food。

    • Handmade cream cake rolls Make Tips

    1. the protein that makes the cake rolls cannot be too hard to pass out, and the cakes that are overcooked can break in the course of the rolls. 2. be light and quick when the cake is mixed. 3. the time and temperature of the bakery is adjusted to suit the situation in the oven, and the cake rolls are usually baked to a slight colour on the surface, and the temperature of the fire is raised three minutes before the oven is released if the rolls are to be rolled. 4. when cutting a cake roll, it is important to make sure that the knife is clean and not be afraid of trouble. painting methods: 1, melt 30 g butter in water to liquid form 2, 1 egg clean-up three times with 30 g sugar powder to lift the egg-beater to a small pointer, 3 with melted and cooled butter in fractions to be fully evenly mixed in the finished protein, 4 with coloured or colored colours of different colours based on the most appropriate colours of paint painted in the pattern, and cut in a flower bag small mouth

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