Red and white rabbit rolls
By VicentaLakin
The white rabbit roll is characterized by pure white colours
Recipe Recommendations
- egg white of 5
- corn oil 30 grams
- milk 80 grams
- low-gluten flour 60 grams
- milk powder 10 grams
- white granulated sugar 40 grams
- light cream 280 grams
- the White Rabbit toffee 8 capsules
- gelatin tablets 5 grams
- sugar 10 grams
- milk fragrance
- roast
- half an hour
- ordinary
Steps for Red and white rabbit rolls
1
Gillidine chip soft backup。
2
The pot is filled with big white rabbits' milk, light cream, milk, sugar and boiled with little fire until the sugar melts。
3
Add a soft glitting film to melt it。
4
After sifting to a container, when natural cooling occurs, it is placed in a freezer for at least four hours to condensate。
5
Put corn oil, milk in the pot, and it's poignant。
6
Sift in low-banded flour, powdered milk, and mixing back up。
7
There's white sugar in the pelvis, and there's a little bit longer in the head。
8
The milk paste and eggs are evenly mixed。
9
Falling into a baker with oil-paper and razing it with a razor。
10
Steam ovens, baking, 150 degrees preheat, 15 minutes。
11
Cut it to the right size。
12
Add light cream to sugar and powdered milk to a dense state。
13
Take two-thirds of the light cream, evenly rub it on the cake, and put the cream on the front end。
14
Put the remaining cream on the cream。
15
Roll up the cake, wrap it as tight as possible, wrap it up in wrapping paper, and eat it in the fridge in 30 minutes。Red and white rabbit rolls Make Tips
It is recommended that the cake rolls start at the temperature of the hand, and not for too long, if the air is dry, that the surface of the stove be covered with oil paper to prevent the water from running too much。