Butterbean cake roll
By VicentaLakin
Blue butterflies, which make not only tea, but also good food, eggcake rolls, twigs, no color, pure natural color
Recipe Recommendations
- Butterfly bean pudding water 40 grams
- white granulated sugar 60g
- corn oil 30 grams
- low-gluten flour 55 grams
- eggs of 5
- milk powder 5 grams
- light cream 200g
- powdered sugar 25g
- sweetening
- baking
- ten minutes
- simple
Steps for Butterbean cake roll
1
the butterflies 5g are immersed in 40g hot water and filter out the butterflies。
2
Eggs are to be separated from egg purifiers and yolk, and eggs are to be loaded into oilless and waterless containers。
3
BUTTERBEAN WATER IS MIXED WITH WHITE SUGAR A AND POWDERED MILK, WHICH CAUSES IT TO MELT。
4
Following the completion of step 3, step 3 was poured into the yolk before adding corn oil。
5
Sift low-banded flour and then slow mixing. Make a good yellow paste stand still for 10 minutes。
6
ADD WHITE SUGAR B TO THE EGG CLEAN。
7
The use of electric lift appliances ranged from low speed to high speed to wet hair bubbles。
8
One third of the distributed protein cream spoon is evenly mixed in the yolk paste。
9
The compost of the remaining protein cream is evenly mixed。
10
Oilpapers are placed on the grill, which are flatly poured into the face and softly melt the grill。
11
The oven is pre-heated, 190 degrees in the fire, 150 degrees in the fire, placed in the middle and baked for 20 minutes。
12
Light cream with sifting powder。
13
Use an electric omelet for light cream at low speed until it appears in the texture。
14
The late-skinned cake is covered with light cream。
15
Gradually roll up the cake with a cane, and when it is rolled, the cake roll is put in a freezer for half an hour。