Ollio's salty cake roll
By VicentaLakin
The cake rolls are a sound change for me, and I've failed every time, and I've done Zero, and I've done it 15 times, and it's not perfect。
Recipe Recommendations
- eggs of 5
- fine sugar 80 grams
- milk 75 grams
- corn oil 65 grams
- low-gluten flour 80 grams
- light cream 300 grams
- powdered sugar 30 grams
- sea salt 2 grams
- Oreo broken 50 grams
- salty and sweet
- roast
- an hour
- simple
Steps for Ollio's salty cake roll
1
Put the tarp in the grill first。
2
Equator yolk is separated in an oil-free and water-free basin, and yolk is added to corn oil and milk。
3
It's evenly mixed with a manual omelet。
4
Scan low-banded flour。
5
Sift the yolk over again。
6
The sifted yellow paste is very delicate and smooth。
7
The eggnog was added to a few drops of lemon juice into a thick bubble and a third of the fine sugar。
8
A third of the fine sugar is added to the thin foam state。
9
Until a few tattoos are added to the remaining fine sugar。
10
Finally, it turns out that the egg-beater protein is in a state of big bending。
11
One third of the protein is added to the yolk paste, evenly mixed。
12
All of the tumbled paste is poured into the protein at once and continues to be evenly mixed。
13
The final paste is fine and smooth without particles。
14
Fall into the mold from 20 cm high。
15
Pair, shake。
16
Put it in the oven at 135 degrees for 30 minutes。
17
Get out of the oven for a while and put paper on it and pull it off。
18
Turn over and cut off the edges on both sides。
19
Cream cream with sugar powder and sea salt until 6 is distributed and then coolio shredded。
20
Hit it to the bottom。
21
I'll put the fresh cream on the cake roll, thick and tall, thin。
22
A 15-minute freezer in the refrigerator was rolled up with a cane。
23
Cut to enjoy。
24
Cut the face。Ollio's salty cake roll Make Tips
Watch out, if you want a cake roll, it's better to sift the yolk paste over and save the trouble. 2. The egg luminous is to reach the state of wet hair bubbles, or big hooks, and not to form a small, straight angle, which will be roasted, and when the scrolls are torn apart. The temperature of the oven is higher, set at 135 degrees, and the temperature is 170 degrees。