Lemon strawberry roll
By VicentaLakin
My kids are five years old, and I make my own birthday cakes every year, and homemade cakes are not only healthy, but also delicious. I'm going to share with you today a zero-failed fruit cream roll, and you'll see how easy it is for your family to eat cake
Recipe Recommendations
- eggs of 4
- Arowana low-gluten flour 66 grams
- fine sugar 80 grams
- milk 45 grams
- corn oil 45 grams
- lemon one
- light cream 250 grams
- strawberry appropriate amount
- sweetening
- roast
- ten minutes
- ordinary
Steps for Lemon strawberry roll
1
Prepare the food, have the eggs frozen, have more stability when the protein comes out, and first separate the protein yolk into the clean bowl。
2
Half of the lemon crumbs are cut first in the egg yolk, which makes the cake taste better and leaves no lemon。
3
Add milk and corn oil to the yolk。
4
It's evenly mixed with a manual omelet. Sift in low-band powder。
5
Sift in dragonfish。
6
TYPE Z MIX EVEN TO DRY POWDER。
7
Protein with fine sugar to the pointy state。
8
1/3 into the yolk paste and evenly mixed。
9
The remaining proteins are mixed into cake paste。
10
Put the cake in the 28*28 disc, shake the bubble twice。
11
Put it in the middle of a pre-heated oven, with 150 degrees baked for about 23 minutes。
12
Get out and cool down。
13
I'm using the reverse. The towel face is better and it's not easy to crack。
14
The light cream added to the sugar cane is passed to a texture state, covered with cake rolls and a proper amount of fruit。
15
Cake rolls are rolled up with crutches and paper, and can be consumed in the freezer in an hour。
16
The finished product。
17
The finished product。Lemon strawberry roll Make Tips
The low-banded powder here is for the gold dragonfish, the intake is good. If you use other brands, you can add or reduce the amount of liquid according to the flour。