Watermelon cake rolls
By VicentaLakin
Four eggs of corn oil, 50 grams of yogurt, 100 grams of flamingo, 150 grams of light cream, 20 grams of low powder
Recipe Recommendations
- eggs of 4
- corn oil 50 grams
- yogurt 100 grams
- white sugar 20 grams
- watermelon appropriate amount
- light cream appropriate amount
- Dragon fruit appropriate amount
- vinegar few drops
- sweetening
- roast
- an hour
- ordinary
Steps for Watermelon cake rolls
1
Four yolks with 50 grams of corn oil and 100 grams of yogurt mixed evenly。
2
Low powder 100 g paste sifted into yolk paste。
3
Smuggle to non-particle-free face。
4
A few drops of vinegar or lemonade can also be inserted in an oil-free basin。
5
For the first time, a third of the sugar was added, with a low-speed mix。
6
In three minutes, the medium speed of the sugar is mixed with a neutral bubble。
7
Take a third of the protein cream and add it to the yolk paste, evenly at the bottom。
8
Another third of the protein cream added to the yolk paste is evenly mixed from the bottom。
9
Finally, the whole of the yolk paste is poured into the protein paste, evenly mixed from the bottom, and do not circle。
10
Toaster cake paper, pour it in. Shake a little bit and let the cake melt。
11
The size of each oven is different in temperature and time。
12
Take out the cold cut off。
13
Light cream is added to the sugar and distributed to nine. Then drop a few drops of dragon juice。
14
Smash the flamingo cream on the face of the cake paper。
15
The watermelon is spread evenly on the surface。
16
Roll up, freeze in the fridge for an hour。
17
Take it out, remove the head and tail, decorate the surface, finish the product。
18
The finished product。