Peach jam cake rolls
By VicentaLakin
Recipe Recommendations
- low-gluten flour 80g
- eggs of 4
- milk 65g
- rice bran oil 45G
- white sugar 40g
- Yellow peach jam appropriate amount
- white vinegar appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Peach jam cake rolls
1
The proteins are separated, the basins of the proteins are free of oil and water, and the yolk and the beryllium oil are put together。
2
Oyster, white sugar, rice tar to lactation。
3
Pour milk。
4
Smash。
5
Scan low-banded flour。
6
Flowed yolk paste with an ecstasy。
7
A few drops of white vinegar were added to the egg cleaners, and the electro-plug started to eject one third of the white sugar when fish eyebrows appeared in the container, the eggbrusher went to the medium high-speed barrier, rounded the egg basin, and the wall was not overlooked. The bubbles in the egg-cleansing have become more subtle, pouring in another third of the white sugar. The last one third of the white sugar is put in when it continues until the high-end is passed to the egg clear. Continue to eject into wet hair bubbles, turn off the egg-cutting switch, and lift the egg-beating to pull out the big bend, as it stands。
8
Take a third of the protein cream and put it in the yolk paste。
9
It's a lull。
10
倒回到蛋白霜中，It's a lull。
11
It's upside down in the parchment, scraping as much as possible, shaking down and removing bubbles。
12
In a preheated oven, 140 degrees of fire, 150 degrees of fire, 25 minutes。
13
Baked cake out of the oven。
14
Put it back on the grill, tear out the oil paper and put it on the cake。
15
Cake flips when it's hot, with pecan jam。
16
The freezer is frozen for an hour with a roller stick。
17
Cut into small pieces。