Bean rolls

By VicentaLakin

Bean rolls
Cake rolls are lighter and weter than cakes, but they're simpler than cakes, and some friends fail to make cake rolls, most commonly cake rolls, cracks, cracks in the roasting process, bottom deposits, and so on. In today's articles, we all say that you can make cake rolls that don't break, that don't fail。

Recipe Recommendations

  • eggs of 5
  • fine sugar 54 grams
  • low-gluten flour 60 grams
  • corn oil 50 grams
  • pure milk 50 grams
  • honey red bean appropriate amount

Steps for Bean rolls

  • Make Bean rolls step 0
    1
    Prepare a clean container, add corn oil, milk, mix corn oil and milk into emulsion through warm water, do not see a oil star, and then sift in low-banded flour. It must be sifted so that the cake tastes delicately and does not fall into the brain。
  • Make Bean rolls step 1
    2
    The flour is evenly mixed with the milk corn oil solution with an eggbeater, at which point the paste is thicker。
  • Make Bean rolls step 2
    3
    The eggs I use are about 60 grams each, and it doesn't matter if they're too different。
  • Make Bean rolls step 3
    4
    The omelet is added to a clean container, which is free of water and oil and cannot be mixed in at all. All three conditions must be noted, otherwise the omelet will fail and the cake roll will fail。
  • Make Bean rolls step 4
    5
    When we mix the yolk with the paste, we use the tool of hand-pumping, and when we mix it, be careful to cross the cross, not to keep playing around, otherwise the paste is easy to build up, and the mixed paste is put aside。
  • Make Bean rolls step 5
    6
    When the protein appears in a cannon, the second when the protein appears, the third when there is a thin bubble, the third when there is a slight texture of the protein cream, you can preheat the oven。
  • Make Bean rolls step 6
    7
    The last time you put sugar on it, you're gonna have to turn the egg-beater down to a low speed, or the protein will be too easy to hit the head, you're going to put the protein in the state, you're going to pull up the egg-beater, you're going to form a big bend, you're going to pull the jar, you're not going to spill the protein, and that's right. If the protein is not right, the cake roll will fail。
  • Make Bean rolls step 7
    8
    Take a third of the protein cream and add it to the yolk paste, evenly up and down, and don't mess around。
  • Make Bean rolls step 8
    9
    And then you take a third of the protein cream and you add it to the mixed paste and mix it evenly in the same way。
  • Make Bean rolls step 9
    10
    Finally, the paste is poured into the remaining third of the protein cream, evenly rolled up and down with a razor, and the last egg is finely balanced, without protein cream and without bubbles。
  • Make Bean rolls step 10
    11
    A square dish of 28 x 28 centimetres is prepared, usually three-capable, with oil paper or silicone on the bottom and a layer of honey beans。
  • Make Bean rolls step 11
    12
    Put the egg paste in the oven, wipe the surface of the egg paste with a small scratchboard, and shake the grill a little bit to shake the bubble。
  • Make Bean rolls step 12
    13
    Send it to the preheated oven, 165 degrees, up and down the fire, about 30 minutes。
  • Make Bean rolls step 13
    14
    When it's done, it's taken out without a button. It's always cold。
  • Make Bean rolls step 14
    15
    It's better to roll up the cake when it's a little warm, and then put a sheet of oil paper on the bottom。
  • Make Bean rolls step 15
    16
    Cut off the bad end of both ends with a bread knife and eat the cake in a roll。
  • Make Bean rolls step 16
    17
    Done
  • Make Bean rolls step 17
    18
    Done

    • Bean rolls Make Tips

    Eggs are colded early, for at least four hours, and cannot be warmed with eggs; when mixed with protein cream and yolk paste, care is taken that the tumbler technique is lighter, up and down, or the tumble of the egg。

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