Cake roll
By VicentaLakin
There was a hot noodle before. It was a bit of trouble
Recipe Recommendations
- low-gluten flour 65g
- fine sugar 45G
- corn oil 45G
- whole milk 50g
- eggs of 4
- light cream 100g
- cream cheese 50g
- powdered sugar 10g
- milk fragrance
- roast
- half an hour
- ordinary
Steps for Cake roll
1
low powder 65g and fine sugar 45g are weighed separately. separated four proteins and placed them in an eggbeater. 45g corn oil and 50g full fat milk and four yolk, all mixed in one basin。
2
45g corn oil and 50g full milk and 4 yolk, evenly mixed。
3
sift in 65g low powder, cross-twirl. just mix it evenly。
4
Middle-speed omelet clean, more stable. When fish eyebrows are present, one third of sugar is added, and one third of sugar is added to thickness, with a slight pattern of one third of sugar added。
5
Until the stroke was neutral, there was a short, straight little bend, but still soft. It's a little wet, but don't hit dry, it won't get up。
6
Put a third of the protein in yolk。
7
Put all the yolk in the remaining protein。
8
Smuggle evenly
9
Toaster-painted oilpaper, mixed fluid pouring into the oven
10
A few shocks, just a big bubble。
11
180 degrees medium 25 minutes (no preheat). The oven's growing, it's supposed to be 170 degrees. High temperatures and long periods of time are the cause of fragmentation。
12
In about five minutes, light cream and cream cheese (if any) and sugar can be mixed and distributed。
13
If you don't burn your hands, roll them right away. If it's too hot to roll, light cream and cream cheese can easily melt. It's good to feel a little warm but not hot。
14
Smash the omelet with the cream. On the outside side, less or less, and too much cream when you don't roll。
15
When it's done, wrap it up in oil paper and put it in a freezer for half an hour。
16
Completed