Butterbean cake roll
By VicentaLakin
Recipe Recommendations
- eggs of 4
- yogurt 100 grams
- low powder 100 grams
- corn oil 50 grams
- white sugar 20 grams
- light cream 150 grams
- Butterfly bean curd liquid 5 grams
- vinegar few drops
- sweetening
- roast
- an hour
- ordinary
Steps for Butterbean cake roll
1
A few drops of vinegar or lemonade can also be inserted in an oil-free basin。
2
Four yolks with 50 grams of corn oil and 100 grams of yogurt mixed evenly. Low powder 100 g paste sifted into yolk paste。
3
Smuggle to non-particle-free face。
4
For the first time, a third of the sugar was added, with a low-speed mix。
5
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。
7
Another third of the protein cream added to the yolk paste is evenly mixed from the bottom。
8
Finally, the whole of the yolk paste is poured into the protein paste, evenly mixed from the bottom, and do not circle。
9
Toaster cake paper, pour it in. Shake a little bit and let the cake melt。
10
The size of each oven is different in temperature and time。
11
Take out the cold cut off。
12
Cream cream and butterflies fluid are released to spare 10 minutes。
13
A flat layer of butter with butter。
14
It's frozen in the fridge for half an hour, and then cut into small sections。