Salt cherry cake rolls
By VicentaLakin
This salt cherry cake roll that you're sharing today, it's in the front line of the cake roll series, with the smell of cherry blossoms at the entrance, the taste of cake rolls, and the exclusive "tucking card" cake in the circle of friends
Recipe Recommendations
- Salted cherry blossoms a
- eggs of 5
- low-gluten flour 60 grams
- lemon juice a little
- qingshui appropriate amount
- milk 50 grams
- corn oil 50 grams
- fine sugar 50 grams
- sweetening
- roast
- several hours
- senior
Steps for Salt cherry cake rolls
1
The saline cherry blossoms are placed in a clean bowl, and half a bowl of clean water is poured into a bowl for two hours, during which time the water is replaced two or three times, and the cherry blossoms are bubbled。
2
The kitchen paper towels are then used to drain the water。
3
Oilpapers are put in the oven and the oven preheated at 190 degrees。
4
Refrigerated eggs are cleaned and dryed with kitchen towels and other materials are prepared。
5
Separate the protein yolk, and the protein enters the water-free and oil-free basin。
6
Milk and corn oil were placed in the clean basin, with a hand-to-egger to stir up for about one to two minutes until emulsion。
7
SIFT IN LOW POWDER, Z-SHAPED EVENLY, AND DO NOT CIRCLE TO PREVENT PASTE。
8
Separated yolk into the mixed paste。
9
CONTINUE WITH THE Z FONT, EVENLY MIXED, SLASHED WITH A RAZOR ON THE SIDE OF THE BASIN, SMOOTHED. THE FLAT FACE IS THIN AND SMOOTH, AND THE LIFTING OF THE EGG IS DRIPPING, IF IT DOES NOT DROP, THE FACE IS SPRAINED OR MORE POWDERED。
10
Separated eggnog, squeezed into a little lemonade。
11
The electro-eggers hit the fish eyeballs at a low speed, adding a third of the fine sugar, and the trans-moderate hit the tiny bubbles。
12
Add a third of the fine sugar and continue to hit the egg at medium speed until the egg is smooth and smooth and the trails appear。
13
Add the last sugar. Continue medium-speed to wet hair bubbles and then prepare protein cream at low speed。
14
Pick up the egg bend。
15
One third of the protein cream is taken into the yolk paste, and a razor cuts from the centre point to the bottom to the end of the basin, evenly。
16
Back to the remaining protein cream, it continues to be even. Be careful not to circle in one direction, and it will fade away。
17
The mix is even, slowly pouring down from 20 centimetres high on the board, shaking the grill, flattening the cake, or scraping it with scratches, fast-tracking the processed cherry blossoms and evenling it. Bring up a light shock on the grill。
18
Put it in the middle of a pre-heated oven and bake it up and down 175 degrees for 20 minutes。
19
Boiled out of the oven, stunned it from 30 cm high in order to shock the heat, lift the oil paper and transfer it to the cooling shelf, wait two minutes before tearing out the oil paper around it and spreading it. Prepare a piece of oil paper longer than a cake roll and lay it on it to prevent it from drying。
20
In between one and two minutes, the rolls will be turned upside down and the bottom paper will be ripped off lightly, and the paper will continue to be covered on the cake roll to prevent the surface from drying and hardening。
21
It rolls up long oil paper, rolls up cake rolls forward with a cane, then wraps up the cake rolls, puts them in freezers for more than two hours, then removes the slices. Cake rolls must not cool the rolls, they'll break。
22
The finished chart。Salt cherry cake rolls Make Tips
One, watch out for flipping, just a protein wet hair. There's no more light cream, it's a plain roll, and those who like light cream can roll it together. Three cake rolls must not cool the rolls. They'll break. Thanks for the recipe recipe。