Salted yolk pine roll
By VicentaLakin
Cook 9055 gold plate。
Recipe Recommendations
- egg yolk of 5
- corn oil 50 grams
- milk 45 grams
- low-gluten flour 60 grams
- protein of 5
- fine sugar 50 grams
- lemon juice 1 gram
- light cream 250 grams
- powdered sugar 20 grams
- salted egg yolk 30 grams
- meat floss appropriate amount
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for Salted yolk pine roll
1
When the material is ready, the protein can be put into the freezer for a moment, so that the distributed protein is more subtle。
2
Salted egg yolk varnished。
3
Milk in yolk paste and corn cream emulsed equally。
4
Add sifted low-banded flour mix。
5
Add yolk and mix it with eggs。
6
Don't overwrite it, avoid the ostrich。
7
The protein was added to the lemon juice and sent three times with sugar to the little hook。
8
Take a third of the protein cream and mix it with yolk。
9
Rewinding the remaining protein creams by mixing the two with a blending technique, until no protein cream can be seen。
10
The culinary, 9055-plattered tarpaulin, flattened, smouldered。
11
In the oven, 170 degrees in the middle, 20-25 minutes, depending on the top colour, the heat is released from the oven and the temperature is removed。
12
Steamed salted egg yolk is sifted to tiny particles。
13
Cream cream with sugar to the bouquet。
14
Slurp salted egg yolk into light cream。
15
The pasta is put on the tarpaulin, and the sides are slashed, either with a front or a reverse。
16
Lay salted egg butter on the cake body, standing close to the side of the body, raising a small hill and spreading an appropriate amount of meat pine。
17
Rolling up with a scepter cane, which can be fed when it is frozen in the refrigerator。