Candycake rolls
By VicentaLakin
A small four-volume coloured version of the material is simple and can count in two parts. This trial of a ceramic grill was supposed to work well, but after the oven, a phone call was picked up, the oil sheet was a little wet, and it went crazy。
Recipe Recommendations
- eggs of 4
- white granulated sugar 40 grams
- corn oil 40 grams
- milk 40 grams
- low powder 40 grams
- lemon juice appropriate amount
- pigment appropriate amount
- light cream 200 grams
- milk fragrance
- baking
- several hours
- simple
Steps for Candycake rolls
1
Corn oil and milk are divided into 20 grams and placed in two containers, with eggs strewn and fully emulsed, and low powder is sifted into two parts, each of which is mixed to no particles in two milk corn solutions that have been emulsed。
2
ADD YOLK, Z TO SMOOTH。
3
The proteins are added three times to the white sugar, twitched to the bend, dividing the proteins into an average of two copies, one to the pink egg paste and one to the original egg paste。
4
Add pigments or powders, evenly mixed, one third of the protein added to the yolk paste, evenly mixed。
5
Put the whole yolk paste back into the protein, evenly。
6
The tumbled egg paste is loaded in two sacks。
7
The oilpaper is placed in the oven, with an oblique slant, and the egg paste of two colours is squeezed into the oven。
8
The oven is 160 degrees, 25 to 28 minutes, and the specific temperature feels the temper of the oven is adjusted as appropriate。
9
When the stove is out, it is put on the dryer, another piece of paper is taken on the cake, the oil paper is torn off and the light cream is painted on the cake side。
10
Roll up and put it in the freezer。Candycake rolls Make Tips
One, pigments or powders are to mix with yolk paste smooth before adding protein. The time of baking in the formula is for reference only, because I use a pottery dish, which is thicker than the normal one, and I have a little extra time。