Corn bean cream rolls
By VicentaLakin
This little cake is simple, it's made with the cake rolls, and it's done in half an hour, and it's delicious. Bean-coated, fragrance cakes with corn-coated cream
Recipe Recommendations
- eggs of 5
- low-gluten flour 50 grams
- soybean milk powder 10 grams
- fine sugar 60 grams
- corn oil 40 grams
- milk 40 grams
- cooked sweet corn 150 grams
- butter 10 grams
- condensed milk 15 grams
- light cream 35 grams
- sweetening
- roast
- three-quarters of an hour
- senior
Steps for Corn bean cream rolls
1
Prepare your food。
2
Leather cream + lactation + fine sugar + butter melts, pouring into ripe sweet corn to make corn sauce and filtering it through the net for cold storage。
3
The eggs are separated from the yolk, the eggs are pumped into the freezer, corn oil is added to the milk emulsion completely, and soy powder is sifted into it. Put yolk in the paste, and it's not thin, it's drifting。
4
Put yolk in the paste, and it's not thin, it's drifting。
5
The fine sugar was inserted twice into the protein and sent to the short bend hook。
6
Take a third of the protein cream and mix it with the yolk paste and then rewind it with the original protein cream。
7
(c) Fall into the gold plate, smooth out the bubble, put it in the lower and middle of the oven, and roast for 30 minutes in the upper and lower tube, 150 degrees, so that it cools off。
8
Cream + fine sugar hairs, pouring into corn sauce, modulated on the cake body, rolled up with a cane, placed in a freezer for two hours。
9
Take out the cut, you can cut a total of six pieces, then you can have 60 grams of cream, you can put a spoon on the cake, you can put two boiled croquettes and corn, you can put a cookie on it, you can eat it with soybean powder, you can spray it
10
The finished product。