Christmas double Swiss roll cake
By VicentaLakin
It's Christmas. Try this Christmas cake roll. It's sweet。
Recipe Recommendations
- egg yolk of 4
- white granulated sugar 15 grams
- milk 60 grams
- corn oil 35 grams
- low-gluten flour 80 grams
- matcha powder 4 grams
- boiling water 15 grams
- red velvet liquid 3 grams
- protein of 4
- lemon juice appropriate amount
- light cream 200 grams
- sweetening
- baking
- several hours
- senior
Steps for Christmas double Swiss roll cake
1
Let's make a cake, get four yolks, then 15 grams white sugar, 60 grams milk and 35 grams corn oil。
2
After each mix is evenly emulsed。
3
SIFT IN LOW-BANDED FLOUR, 80 GRAMS, Z-WORD MIXING, PREVENTING PASTE BANDING, AND MIXING TO A SMOOTH-SLIP-FREE STATE。
4
A flat split of two。
5
4 grams of tea powder added to 15 grams of water mixed into slurry。
6
Add tea slurry to a yolk paste and mix it into a single color。
7
Another yogurt with 3 grams of velvet。
8
Smuggle to even colour。
9
Now we're going to have some protein paste, four proteins with a few drops of lemonade to help with the distribution. White sugar, 40 grams in three minutes。
10
Until we can mention a tiny little bit of a bend on the egg-beater。
11
The protein paste is split into two copies, with one third of the one taken into the red paste being evenly mixed, followed by the remaining two thirds of the protein paste being evenly split。
12
Flip to even colour and load the bouquet。
13
The paste of the tea is also operated and loaded into the bouquet。
14
The saucer is pre-loaded with oil paper, and the dish is placed at an angle of 45° and squeezed into two colours of paste. The first squeezing, when squeezing, is green, and the first squeezing does not have to be too much, or it may be uneven, and the latter can be filled up as circumstances permit。
15
Squeeze into the red paste and then shake the grill a little bit and remove some bubbles。
16
The oven is 150°C pre-heated, about 20 minutes。
17
When it's done, it's cool and then a sheet of oil paper。
18
Turn it over and unplug it。
19
Put another oil sheet over。
20
The side of the cake is cut by an angle of 45 degrees, so it'll be rounder when it rolls up。
21
Now get ready for the pie, pick up 200 grams of light cream, add 20 grams of white sugar directly, and use the electric omelet directly。
22
Send it to a tougher state, it'll be better。
23
Put the light cream on the cold cakes and wipe it all down。
24
And around 4 centimetres from the beginning of the roll, the cream is painted into a little mountain high enough to help to roll it more easily。
25
From the head, the silica paper is raised and slowly pushed forward, and the cake is wrapped in butter。
26
Squeeze it slowly with your hands。
27
Help tighten with scratchboards。
28
When they are rolled, they are not glued, and freeze the refrigerator for about an hour。
29
It's fixed, it's taken out, it's cut off, it looks perfect。
30
Christmas double Swiss roll finished。
31
IT'S PERFECT. THE VIRGIN FEELS GOOD
32
It's a wonderful double-coloured Swiss roll for Christmas。
33
It tastes sweet and makes your life beautiful every day。Christmas double Swiss roll cake Make Tips
When the cake is baked, the upper part of the oven can block the light with an oven that can effectively prevent the colouring of the tea and maintain the beauty of the colour。