Cake roll
By VicentaLakin
50 grams of corn oil, 50 grams of milk, 90 grams of tea, 60 grams of sugar, 200 ml of light cream, and four drops of vinegar
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Cake roll
1
Eggs, milk, corn oil mixed evenly。
2
Low powder with tea powder。
3
Continue to mix to non-particle-free state paste。
4
A few drops of vinegar or lemonade can also be inserted in an oil-free basin。
5
Next, we're going to shoot the protein, first with a low-speed, electric-plug egg, and then three times with thin sugar or white sugar, namely, the first step: when a thick bubble is out, white, thiner hair bubbles are out, second steps are out, and there are a few fine threads; when an egg-pumper is lifted, the protein paste is bent to the point where the hair ends; and the focus is on: not having a high-speed stroke, although saving time, but it is coarse and unstable, and like water, when a mixed cake is made, the cake is quenched and baked with rough tissue; and at that point, my home's Grenson oven is starting to warm 180 degrees。
6
One third of the protein cream is added to the yolk paste, and the egg is drawn evenly from the bottom. Don't circle so it doesn't melt。
7
Another third of the protein cream is added to the yolk paste, and the egg is evenly mixed from the bottom. Don't circle so it doesn't melt。
8
Finally, the whole of the yolk paste is poured into the protein paste and the egg is pumped evenly from the bottom to the top, so do not circle. Toaster cake paper, pour it in. Shake a little bit and let the cake melt。
9
The size of each oven is different in temperature and time。
10
Take it out, cool it up from one end, freeze it for half an hour, cut it off。
11
The finished chart。