Coco Twinkie rolls
By VicentaLakin
In terms of the heat of the cake roll, you've never had less love for it. This time, Po's double-coloured cake rolls, believing they'll fall in love at first sight, and fresh-out cake rolls give the air to keep the population flowing。
Recipe Recommendations
- eggs of 4
- low-gluten flour 80g
- corn oil 45G
- milk 45G
- Fine granulated sugar (in egg yolk) 20g
- Fine sugar (in protein) 60g
- cocoa powder 2 tsp
- white vinegar 2 drops
- light cream 150g
- fine sugar 15g
Steps for Coco Twinkie rolls
1
add 20 g of fine sugar to the detached yolk。
2
Corn-oil milk is mixed to lactation。
3
Add the yolk evenly。
4
Scan low-banded flour mixed to smooth dry powder。
5
A few drops of white vinegar drops in the protein and a third of the fine sugar is added to the thin sugar。
6
When the third round of fine sugar is sent to a visible texture and the egg batterer has a small cleavage, it is filled with wet hair bubbles。
7
Take one third of the protein and mix it evenly in the yolk paste。
8
And then all of the tumbled eggs fall into the protein, evenly observing that the tumbled air enters the cake, and the tumbled cake is split into two pieces, one of which is sifted into cocoa powder, and the one that sifted into the tumbled bag and the smell of the original is also loaded into the tumbled bag。
9
The oil sheet on the grill starts by slashing the original cakes on the grill to keep an eye on the gap and then filling the cocoa cakes with bubbles。
10
Put in a 170-degree preheated oven for 20 minutes。
11
It's dryed up to the heat, and butter is rolled up with paper with a cane。
12
A half-hour freeze in the freezer and a cut is removed。Coco Twinkie rolls Make Tips
Remember, it's so cold that you can put down the cream