Coco mango rolls
By VicentaLakin
For the first time, the cake rolls with the taste of cocoa powder added mango and tasted more beautifully! Yesterday's tea and a cup of coffee made it impossible to sleep all night
Recipe Recommendations
- eggs of 4
- yogurt 100 grams
- low powder 95 grams
- cocoa powder 10 grams
- corn oil 50 grams
- light cream 150 grams
- small mango of 2
- white sugar 30 grams
- vinegar few drops
- sweetening
- roast
- an hour
- senior
Steps for Coco mango rolls
1
Sour yolk, yogurt, corn oil mixed evenly。
2
Coca powder, low powder sifted into yolk paste and mixed to non-particle-free paste。
3
Scan the yolk paste, do it out of the cake, taste fine lubricating。
4
The protein part drops in a few drops of vinegar, and three times is added to the glucose mix of neutral hair bubbles。
5
The protein part is added to the yolk paste twice, evenly from the bottom up。
6
Finally, the protein paste is added to the yolk paste at once, evenly mixed from the bottom up, and do not circle。
7
Toaster cake paper, pour it in the cake, shake it。
8
Put it in the oven and bake it at 160 degrees for 25 minutes. Each oven is different in size and sets different temperatures and times。
9
Cold cut off。
10
The cream's out to the bottom。
11
An even layer of cream。
12
Evenly into mango particles。
13
Roll it up, freeze it for half an hour。
14
Cut, eat。
15
The finished chart。
16
It's good and good。
17
Proms! Not good for fire。