Blueberry sauce angel cake roll
By VicentaLakin
An egg, now in my head, is a complete egg, and as the food is fined, it's bought separately. I baked a cake roll with this special protein today, and I didn't have to do eggs, and I couldn't handle the extra yolk. It's called the Angel Cake roll, and it's called the Angel Cake. An angel cake has a special medium-empty cake mold, which is famous because it looks like the halo above the head of a Western angel. Because there's no yolk, the inner white cake tissue matches the holy of angels. The protein cake rolls derived from this method are also called Angel Cake rolls. The taste of angel cake rolls is more elastic than that of ordinary cake rolls; but in terms of nutritional value alone, it's not as good as ordinary cakes for the loss of nutrients such as osteophosphate in egg yolk; occasionally, it's a pleasure。
Recipe Recommendations
- protein liquid 190 grams
- low-gluten flour 55 grams
- fine sugar 50 grams
- milk 70 grams
- corn oil 40 grams
- blueberry sauce appropriate amount
- sweet and sour
- baking
- an hour
- ordinary
Steps for Blueberry sauce angel cake roll
1
The materials are ready; the ready protein that I use can be used with fresh eggs, which are now hot enough to freeze or freeze in the freezer for a few minutes, with a little ice slag more stable than the protein paste。
2
Milk and corn oil are fully mixed; as no yolk is left, the milk is more appropriate for the use of yolk。
3
Add low-banded flour, evenly mixed in an irregular direction, fine milk paste。
4
Protein in the pot。
5
A high-speed bulge in an electric omelet in one direction and a rough bubble, when no protein liquid was seen, fell into one third of the fine sugar。
6
The medium-speed continued to stir, with one third of fine sugar added to the more subtle white bubble。
7
The medium-speed strangulation of the protein paste is more subtle, and the rest of the fine sugar is added to the visible texture。
8
A one-minute high-speed bump and low-speed bump, the protein paste is becoming more nuanced and luminous, the egg-beater is lifted, the protein paste presents a big bend and ends with a preheating of 170 degrees。
9
1/3 protein paste mixed with milk paste。
10
Fall back into the protein pan。
11
The pasta and the protein paste are all white and are not as likely to be evenly mixed as the yolk paste can easily see, so they are evenly mixed with razors in order。
12
A few drops of vegetable oil were poured in the preparation of the non-sticked dishes, which were emptied with paper in the kitchen, so that they could easily be demould without oil paper or tarpaulin; and the cake was poured into the ovens, the dishes were carried up and the cake was covered with dishes, with a little shock of two or three。
13
The mid-level of the preheated oven, with a fire up and down of 1,600, 25 minutes, is high depending on the actual situation in which the oven is used。
14
After coming out of the oven, two strokes, which are tied to a hanger, can be taken off on its own in a few minutes。
15
When you're drying up to the temperature, you flip the piece of cake and cut it down on both sides with a cake knife, evenly rubbing it with blueberry sauce, so that the whole piece of blueberry fruit can be concentrated near the bottom, so that it can be rolled up in the middle of the cake roll。
16
Roll it down, wrap it up with baking paper, 15 minutes at room temperature。
17
The blueberry sauce angel cake rolls, fine tastes, white as snow, sweet as sourBlueberry sauce angel cake roll Make Tips
1. Protein fluid use equals the weight of four ordinary eggs. The weight of two or four yolks is approximately 60 g, as there are no yolks in angel cake rolls, and the concentrations and compositions of milk and yolk are not the same. 3 This formula can also make big cakes, but it is desirable to increase the use of low-banded flour to around 80 grams。