Pistol and plum rolls
By VicentaLakin
Today, we got a fragrance pistachio butter for making cakes, fresh colors and a fragrance of nuts, in the middle of which is yin plum and paste cream. It's amazing how rich the fragrance of pistachio and sour fragrance collide. I'm going to share it with you today. I'm going to have to give it a try
Recipe Recommendations
- eggs of 4
- low-gluten flour 50 grams
- fine sugar 60 grams
- corn oil 40 grams
- milk 40 grams
- Happy jam 15 grams
- light cream 180 grams
- bayberry jam 40 grams
- sweetening
- roast
- ten minutes
- senior
Steps for Pistol and plum rolls
1
Corn oil and milk are mixed in emulsed, sifted into low-banded powdered mix and mixed with pistachio jam。
2
Eggs are separated from yolk, mixed into the piston paste, protein frozen early to the edge to freeze, and the protein frost is lighter。
3
The fine sugar is added to the intra-protein distribution twice, with one third of it being taken and mixed into the yolk paste。
4
Smash it and then fall into the remaining protein cream。
5
Silicon laminates on the ovens, paste the face into the gold plate, and smooth the air bubbles. The oven is preheated 150 degrees up and down, and the oven is placed in the lower part of the oven (if only three floors are placed in the middle)。
6
It's about 150 degrees, 28-30 minutes, and it's warm, and the time of the roast is regulated by the home oven。
7
After demodeling, face up, light cream and sugar hit 80% of the hair, added to the yin jam and continued to have a hair spank, painted on the cake body, and rolled up with a cane。
8
Put it in the freezer for 2-3 hours, take the cut, give me 50 grams of light cream, squeeze it on and put on fresh yin and cherry decorations, and have a nice and delicious pistachio yin cream roll