The original cake roll
By VicentaLakin
The cake is very light, ready to enter, very delicious, and contains a full amount of vegetable oil and eggs, so it is very wet and suitable for cakes in need of refrigeration。
Recipe Recommendations
- low-gluten flour 50 grams
- white sugar 20 grams
- egg yolk liquid 110 grams
- butter 12 grams
- milk 30 grams
- egg white 150 grams
- cream of tartar 0.1 grams
- light cream 200 grams
- powdered sugar 20 grams
- sweetening
- baking
- an hour
- simple
Steps for The original cake roll
1
Put all the paste material in it and mix it evenly (because we use butter, if you keep room temperature at around 22 ~ 25 degrees, the butter will melt)。
2
The eggs are in the glass basin (the sugar is mixed twice)。
3
Just beat the protein into a shape that can pull a hook。
4
PLUGGED PROTEINS ARE SLOWLY ADDED TO PASTE MIX EVENLY (THE PROCESS OF MIXING IN THE DIRECTION OF THE CLOCKWISE CAN REDUCE THE FALLOUT OF THE PROTEIN), WITH 200 DEGREES OF PREHEATING IN GOBIK T-60 FOR AT LEAST 10 MINUTES。
5
When you're done with it, put it in the oven。
6
PUT IT IN THE KOBIK T60 OVEN, 170 DEGREES ON FIRE AND 150 DEGREES ON FIRE FOR 25 MINUTES。
7
We'll put cream on the baked cake。
8
Roll it up and put it in the freezer for 15 minutes to cut open。