Four Swiss rolls
By VicentaLakin
This cake roll is called four rolls because all the raw material used is four, so it's named. It's very hard to crack, the cake's soft, and it's really good with a delicious internal pie。
Recipe Recommendations
- eggs of 4
- milk 40 ml
- vegetable oil 40 ml
- low-gluten flour 40 grams
- white granulated sugar 40 grams
- lemon juice
- red bean paste 50 grams
- honey red bean 50 grams
- light cream 160 grams
- sweetening
- baking
- an hour
- senior
Steps for Four Swiss rolls
1
Four eggs are separated。
2
Four yolks, ten grams of sugar。
3
An egg-beater hits the egg yolk and melts completely。
4
Add 40 ml of vegetable oil, evenly mixed。
5
Milk 40 ml, evenly mixed。
6
Scan low-banded flour of 40 grams, evenly mixed。
7
Smuggle to slide without particles。
8
Four egg purries, a few drops of lemonade or white vinegar, starting to pass。
9
White sugar is added three times in 30 grams at the time of the break (buff, bubble, thin bubbles)。
10
It's just to lift the mixer, and the protein is a strong little bit of a hook。
11
Take a third of the protein paste and add it to the yolk paste。
12
Add a third of the protein paste and continue to be even with a razor。
13
Finally, the rest of the protein was poured into the scrape and evened。
14
Rewind into the ready grill。
15
Wipe the flat paste。
16
Lift it up and shake it down. The oven is 180°C pre-heated, and is baked for about 15-18 minutes。
17
When the oven is out, the oven is down from 20 cm high and the heat on the base of the oven is blown。
18
A light coat of oil paper turns over and removes the bottom of it。
19
When it gets a little cold, it's going to be stylish。
20
Red bean salsa of 50 grams, honey salsa of 50 grams, then a lump of oil paper made of strips of the same length as Swiss rolls and made of the material。
21
Light cream, 160 grams, white sugar, 16 grams, hairy hard to make the inside。
22
Take out the stylish cake, cut the side down。
23
It's evenly coated with light cream。
24
Put the red bean pie ready, roll it up tight, freeze the fridge for about two to three hours。
25
Remember to press the paper in front of the fridge, and make sure that it doesn't break。
26
THE SWISS ROLL FINISHES O, AND IT'S BETTER TO USE A HOT WATER BATH WHEN YOU CUT IT。
27
IT'S NOT PERFECT THIS TIME, BUT AT LEAST IT'S NOT BROKEN. NEXT TIME TRY TO LOOK BETTER AT O
28
it still tastes good
29
fudge cakes with cream, yummy tarts。Four Swiss rolls Make Tips
one, the dish i use is 28 centimetres of gold. if you have a tarp, it's better to use a tarp. two, if you like cakes thicker, you can use the usual big eggs, and the proteins can be more, and you can increase the congee by about five grams. 3. when you give up protein cream, you must not be too hard, you have to be careful and stable, you have to have a quick break, you have to change one to give you a slow break of two minutes, you have a slow turn around, you have to send it everywhere, and you can stabilize the foam. when the protein paste is added to the yolk paste, move fast and light, cut into the middle of the razor and quickly flip out, so that the bubbles can be avoided. the cake must be cold and creamed before it gets warmer. when you cut the cake rolls, you burn the cake with hot water, wipe it clean with every cut, or you'll get cream。