Salted eggcake rolls
By VicentaLakin
Recipe Recommendations
- corn oil 50 grams
- eggs of 4
- yogurt 100 grams
- light cream 250 grams
- salted egg yolk of 4
- low powder 100 grams
- white sugar 30 grams
- vinegar few drops
- sweetening
- roast
- an hour
- senior
Steps for Salted eggcake rolls
1
Four yolks with 50 grams of corn oil and 100 grams of yogurt mixed evenly。
2
The salty yolk is crushed and added to the yolk, evenly mixed。
3
Low powder 100 g paste sifted into yolk paste. 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. In three minutes, the medium speed of the sugar is mixed with a neutral bubble。
6
Take a third of the protein cream and add it to the yolk paste, evenly at the bottom. Another third of the protein cream added to the yolk paste is evenly mixed from the bottom。
7
Finally, the whole of the yolk paste is poured into the protein paste, evenly mixed from the bottom, and do not circle。
8
Toaster cake paper, pour it in. Shake a little bit and let the cake melt。
9
The size of each oven is different in temperature and time。
10
Light cream is added to the sugar and distributed to nine。
11
Take out the cold cut off. The cream is on the face of the cake paper。
12
Roll up, freeze in the fridge for an hour。
13
Take it out, remove the head and tail, finished。
14
Figure two