Butterbean cake roll
By VicentaLakin
Recipe Recommendations
- butterfly pea few slices
- hot water 100 ml
- low powder 100 grams
- eggs of 4
- white sugar 20 grams
- light cream 250 grams
- vinegar few drops
- sweetening
- roast
- an hour
- senior
Steps for Butterbean cake roll
1
Here's a map. Breakfast with a glass of milk. A good day begins with nutrition breakfast。
2
Blue butterfly butterflies are immersed in open water, filtration, etc., until water temperature is appropriate。
3
Four eggs of yellow。
4
Low powder sifted with blue butterflies, soy eggs。
5
Smash to non-particle-free pasta。
6
A few drops of vinegar or lemonade can also be inserted in an oil-free basin. For the first time, a third of the sugar was added, with a low-speed mix. 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
Light cream is added to the sugar and distributed to nine。
13
Take out the cold cut off. The cream is on the face of the cake paper。
14
Roll up, freeze in the fridge for an hour. Take it out, remove the head and tail, finished。