Salt cream cake rolls
By VicentaLakin
Simple and fast, soft and flexible cake embryos, white, fat and light cream, scrawny mouths, but some people think butter is too sweet, and they reject delicious cake rolls. This is their Gospel, unlike the traditional sweet cream, where the cream tastes a little salty and adds to the Olio cracker, which is more plentiful
Recipe Recommendations
- milk 50 grams
- soybean oil 40 grams
- white sugar 70 grams
- eggs of 4
- low-gluten flour 40 grams
- corn starch 15 grams
- light cream 200 grams
- powdered sugar 20 grams
- Oreo broken 20 grams
- salt 2 grams
- salty and sweet
- roast
- an hour
- ordinary
Steps for Salt cream cake rolls
1
The milk, soy oil and part of the sugar are mixed evenly. Smash to sugar melt。
2
Add yolk to even。
3
Sifted low-banded flour and corn starch were added and rolled to a smooth-sliding。
4
Add the last part of the sugar to the egg to the cold。
5
Clean up colded eggs and send them to wet hair。
6
Take a third of the protein cream, mix it with the yolk paste, evenly。
7
Put all the tumbled paste back into the protein cream, so that the tumbled to no particles。
8
The flat paste, the tarpaulin on the grill, it's all in the gold dish, and it's just a razor。
9
The oven is preheated, 180 fires, 150 fires and 15 minutes of roasting。
10
Sugar powder and salt are added to light cream coolers, and are distributed to dry hair bubbles with electric punchers。
11
Join the Olio platter。
12
The cake is out of the oven, and the four sides are fixed。
13
I'll put all the cream on the cake。
14
In the end, roll up the cake and freeze it for two hours
15
You can eat the cutSalt cream cake rolls Make Tips
1. The cake rolls are rolled up with oil paper, and the cane is pushed forward and the refrigerator is frozen for half an hour. Two, the baked cake doesn't have to be buttoned. It's cool。