Mango cake rolls
By VicentaLakin
Recipe Recommendations
- mango of 2
- corn oil 50 grams
- eggs of 4
- powdered sugar 25 grams
- low powder 90 grams
- light cream 100 grams
- milk 50 grams
- vinegar few drops
- sweetening
- roast
- an hour
- ordinary
Steps for Mango cake rolls
1
Corn oil, mixed milk。
2
Low powder filters are mixed with corn-oil milk to non-particle-free paste。
3
Smash the flat paste。
4
The protein part drops into a few drops of vinegar, and no vinegar can be used for lemonade, with a half-minute low-speed mix。
5
In three stages, sugar powder is added and mixed to neutral hair bubbles, as shown in the figure。
6
The yolk paste is added twice to the protein paste, evenly mixed from the bottom up, and do not circle to avoid a bubble。
7
Finally, the protein paste is added to the yolk paste, evenly mixed from the bottom up, and do not circle in order to avoid bubbles. Impact on taste。
8
Toaster cake paper, pour it in the cake, shake it。
9
The oven is preheated, 150 degrees above and 20 minutes to bake. My home is a 40-litre oven, with a lower temperature, with different sizes, set times, different temperatures, and other adjustments。
10
Take out the cooling off。
11
A layer of light cream is applied evenly。
12
It spreads evenly into mango blocks. I chose little mangoes, lots of meat, thin skin。
13
Roll it up, secure both ends and freeze in the fridge for half an hour。
14
Cut it into little bits, that's it, done。
15
The finished chart。
16
The finished chart。
17
The finished chart。
18
The finished chart。