Cake rolls with pine mustard
By VicentaLakin
Recently, the breakfast cake roll was very popular with my family. No, I made another sweet, salty meat pine cake roll with the American mustard sauce, which is unique and addictive. There's a line in Chinese: To be sweet, add salt. Actually, it's the same in baking. Sweet cake rolls with brackish mustard sauce and pine, each with their own flavors and tastes, are more resistant to eating than cream。
Recipe Recommendations
- salty and sweet
- baking
- an hour
- ordinary
Steps for Cake rolls with pine mustard
1
Material photo。
2
Preparatory work: Learning not to stick a few drops of vegetable oil inside the dish, using kitchen paper to wipe the inside of the dish。
3
Milk corn oil in the egg basin。
4
Pumping eggs with full complication。
5
Equated egg yolk, the egg is drained into an oil-free, water-free bowl, and the egg yolk is fed into a milk-cracked corn。
6
Pumping with eggs is smooth and the yolk color is slightly light。
7
The cake is sifted into the egg paste。
8
Smuggled in an irregular direction, fine yolk paste, side by side。
9
The egg purifier was used to stir up a thick bubble with an electric ouncer and put a third of the fine sugar。
10
After a 30-second medium-speed disturbance, then a low-speed disturbance, the atmospheric bubble becomes a fine little bubble; a third of fine sugar is added when the protein is fine and white with a slight texture。
11
Continue the low-speed swing, and add the remaining one third of the fine sugar when it becomes more subtle and clear。
12
When the protein paste is glamorous and has resistance to the egg-beater, it is lifted and the protein paste is bent to the point where the oven can begin to preheat 160 degrees。
13
Take a third of the protein into the yolk paste。
14
Pumping the eggs evenly and pouring back into the protein pan。
15
Pumping it from the bottom up, evening it up, lifting it up, and the egg paste is covered in an egg net, slowly falling down; that's cake paste。
16
put the cake up from 20 cm high in the 28 * 28 cm dish, bring up the grill, so that the cake is evenly covered with a plate and a proper amount of meat pine on the surface; or not pine is the smooth surface of the original cake roll。
17
It's in the middle of a pre-heated oven, with 160 degrees of fire up and down for 25 minutes; this is the state of the oven until 6 minutes。
18
It's the state to 14 minutes。
19
A few strokes of the grill at the end of the stove, without needing to demol and rebut, were placed on the hanger for three minutes, and there was no need to cover the surface。
20
Draw around the grill with a demoulder, scrambling one side gently, rebutting the grill, full cake slices, perfect towel face, two minutes of drying up to allow excessive humidity to volatilise。
21
The cake remains in the oven are scraped lightly and washed clean with water。
22
Cut one on the upper and lower sides with a saw blade and cut three times on the cake piece near the body, but not at the end。
23
Squeeze coronary yellow mustard sauce on the cake。
24
Scratch the yellow mustard and spread the pine evenly。
25
Scroll from the bottom up and wrap the cake rolls with oil paper, which can be eaten in blocks for 15 minutes at room temperature。
26
Pine mustard cake rolls, soft and sweetCake rolls with pine mustard Make Tips
The temperature and timing of the roast are adjusted to the actual conditions of the oven. The coronary mustard is soft, the mustard taste is invisible and the whole mustard seed is full of mustard, the taste of which is not spicy mustard, the sweet mix of brackish and cake, and each has its own beverage。