Cherry cake rolls
By VicentaLakin
The salt is eight-heavy, the water is bubbled, the fragrance of the cherry blossoms is mixed with the sweet fragrance of rolls. Take a bite, bring sweetness, bring salt, don't get so tired, the entrance is soft, the most important thing is to look good
Recipe Recommendations
- Salted cherry blossoms a
- qingshui appropriate amount
- eggs of 5
- milk 50 grams
- corn oil 50 grams
- fine sugar 50 grams
- low-gluten flour 60 grams
- lemon juice little bit
- salty and sweet
- baking
- several hours
- ordinary
Steps for Cherry cake rolls
1
The saline cherry blossoms are placed in a clean bowl, and half a bowl of clean water is poured into a bowl for two hours, during which time the water is replaced two or three times, and the cherry blossoms are bubbled。
2
The kitchen paper towels are then used to drain the water。
3
Put oil paper in the oven. The oven preheats 190 degrees。
4
Eggs need to be refrigerated, cleaned, dryed with kitchen napkins, and other materials prepared。
5
Separate the protein yolk, and the protein enters the water-free and oil-free basin。
6
In the clean pot, put milk, corn oil
7
Smashed for about one to two minutes with a hand-to-egger。
8
SIFT IN LOW POWDER, Z-SHAPED EVENLY, AND DO NOT CIRCLE TO PREVENT PASTE。
9
Separated yolk into the mixed paste。
10
CONTINUE WITH THE Z FONT, EVENLY MIXED, SLASHED WITH A RAZOR ON THE SIDE OF THE BASIN, SMOOTHED. THE FLAT FACE IS FINE AND SMOOTH. THERE'S A FLOW DROP TO LIFT THE EGG. IF YOU DON'T DROP THE NOTE, YOU'LL GET A TWITCH OR MORE POWDER。
11
Separated eggnog, squeezed into a little lemonade。
12
The electric omelet hit the fish eye at a low speed, adding a third of the sand. Sugar
13
The speed of transit hits the tiny bubbles, adding a third of the fine sugar
14
Continue medium-speed till the egg is light and smooth, with a tattoo and last sugar. Continue medium-speed to wet hair bubbles and then prepare protein cream at low speed。
15
Pick up the egg bend。
16
One third of the protein cream is taken into the yolk paste, and a razor cuts from the centre point to the bottom to the end of the basin, evenly。
17
Back to the remaining protein cream, it continues to be even. Be careful not to circle in one direction, and it will fade away。
18
Mixed and even, slowly pouring into a boiled-up dish from 20 cm high. Move
19
Shake the grill, flatten the cake, or scrape it with a scratchboard, and put it quickly into the processed cherry, evenly. Bring up a light shock on the grill。
20
Put it in the middle of a pre-heated oven and bake it up and down 175 degrees for 20 minutes。
21
The ovens were taken out, the dishes were shaken from 30 cm high, the heat was blown, the oil paper was lifted and transferred to the cooling shelf, and the oil paper was torn open in two minutes, spreading heat. Prepare a piece of oil paper longer than a cake roll and lay it on it to prevent it from drying。
22
One or two minutes later, the roll is turned upside down and the bottom paper is torn down。
23
Oilpapers can continue to be covered in cake rolls to prevent the surface from drying up. Towel face。
24
This time it's hot and curly, unexpectedly operational. Cut off one side and roll up long oil paper with a cane, roll up the cake rolls forward with a cane, so that the cake rolls are taped tight and covered with paper and placed in a freezer for more than two hours. Then take out the cut。
25
DoneCherry cake rolls Make Tips
Petty One, watch out for twirling. There's no more light cream, it's a plain roll, and those who like light cream can roll it together. Three cake rolls must not cool the rolls. They'll break。