The original cake roll
By VicentaLakin
Recipe Recommendations
- eggs of 4
- low powder 100 grams
- corn oil 50 grams
- yogurt 100 grams
- white sugar 20 grams
- light cream appropriate amount
- vinegar few drops
- sweetening
- roast
- an hour
- ordinary
Steps for The original cake roll
1
Four yolks with 50 grams of corn oil and 100 grams of yogurt mixed evenly。
2
Low powder 100 g paste sifted into yolk paste。
3
Smash to non-particle-free pasta。
4
A few drops of vinegar or lemonade can also be inserted in an oil-free basin。
5
Ten seconds of slow and light mixing. The state of the fish eye。
6
Twenty-five seconds of medium-speed and then a low-speed bump, turning the bubble into a tiny bubble; one third of the fine sugar. Continue the low-speed swing, and add the remaining one third of the fine sugar when it becomes more subtle and clear. When the protein paste is glamorous and the egg-beater is resistant, the egg-beater is raised and the protein paste has a big bend. As shown in the figure。
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. Finally, the whole of the yolk paste is poured into the protein paste, evenly mixed from the bottom, and do not circle。
9
Pour the cake into the grill. Shake a little bit and let the cake melt。
10
The size of each oven is different in temperature and time。
11
Take it out, wait for cooling off。
12
Cream cream is added to the right amount of white sugar, which is distributed to the tenth of a year。
13
The surface is evenly covered with light cream。
14
Then roll it up, freeze it for half an hour, and cut it in half。
15
I got a map. Come on。