Cowcake rolls
By VicentaLakin
When it comes to cake rolls, it's always broken when it's done, and there's so many reasons why we can't fail, and then it comes to a video, and then it turns out that there's still a lot more to be done. One is the hair of the protein. It's not a little hook like Twisty Cake. Two is the time and method of rolls. Or is it cold rolls? The cake rolls are softer than they are, so let's tell you what to do now, and make sure your cake rolls don't crack again。
Recipe Recommendations
- eggs of 4
- low-gluten flour 80 grams
- milk 67 grams
- corn oil 50 grams
- sugar 60 grams
- salt 1 gram
- cocoa powder 2 grams
- lemon juice 5 drops
- sweetening
- baking
- an hour
- ordinary
Steps for Cowcake rolls
1
The protein is separated from the yolk and is contained in two clean, oil-free basins。
2
1 gram of salt and 10 grams of sugar are added to the yolk and are evenly mixed with a manual omelet。
3
The corn oil is added to the yolk, evenly mixed with the hand-plug, more evenly mixed with the oil, and 65 grams of milk is added to the yolk, so that the oil is fully integrated with the water。
4
THEN 80 GRAMS OF LOW-BANDED FLOUR WERE SIFTED INTO THE YOLK PASTE, AND THE "Z" TYPE WAS TUNED WITH A HAND-PUMPER, WHICH COULD NOT BE CIRCLED, PREVENTED THE STRETCHING, THE CAKE PRODUCED WAS NOT SOFT ENOUGH, THE CAKE MADE WAS NOT DRIED FLOUR, NOR PARTICLES。
5
Take 28 grams of egg yolk with a spoon to a clean bowl with no oil or water, and add 2 grams of milk, evenly mixed。
6
Sift in cocoa powder, mix。
7
A few drops of lemon juice were added to the protein, and a further 50 grams of sugar were added three times to the protein, which was distributed with an electric omelet。
8
When you're talking about a big bend on the egg-pumper, a wet hair bubble, it's fine. Don't beat the protein too hard, otherwise the cake rolls can crack。
9
Some twice as much of the cocoa-eating protein goes into the cocoa bowl and is evenly mixed。
10
They then put the cocoa paste with a spoon on the baker with the oilpaper, which is not too big, with any shape, the oven preheated, 170 degrees, the bottom of the fire, and a one-minute grill。
11
This is when you mix the rest of the cake with a third of the protein into the yolk paste, evenly folded, then all of it back into the paste, evenly mixed。
12
Take out the grill, dump the cake in the oven, wipe it with a razor, again into the oven, bake it for about 23 minutes at 175 degrees, remove the baked cake, tear out the oil sheet around it, put another clean piece of oil paper on the web, and put the cake upside down and hang it warm。
13
And then turn the cake over again, and move it gently, roll it up with a cane, and roll it tight, so it's not easy to cut。
14
I'll freeze in the fridge until it's cool. I'll cut it open。Cowcake rolls Make Tips
1. A cake roll is made of protein that is not too hard to pass, and can be wet, i.e., with a big bend, if it is too hard to crack. 2. Cocoa powder does not need to be added much, because spots do not need too much pasta and protein. 3. The ovens are not the same for everyone, so the temperature and time are for reference only. 4. A roll of cake is not to wait until it is completely cool and rolls, and when it is hot, it will be easier to use a crutches, a stick with the left hand, a paper on the right hand, a tighter roll, and it will be better to cut it out。