Those bouquet rolls
By VicentaLakin
It reminds me of my flowers in every corner of my life, all those flowers that I love especially in Van Luigi's version, especially the last one she sings in English, and I listen to Van Van's songs sometimes, and I feel so tired, that only this song can go on and on and on and on and on and on and on and on and on and on and on and on.
Recipe Recommendations
- egg yolk 85 grams
- protein 170 grams
- Egg yolk with fine granulated sugar 25 grams
- white sugar 85 grams
- vegetable oil 45 grams
- fresh milk 45 grams
- bamboo charcoal powder 2 tsp
- food coloring appropriate amount
- butter 80 grams
- light cream 50 grams
- powdered sugar 20 grams
- raisins capsule counting
- cherry capsule counting
- sweetening
- baking
- several hours
- senior
Steps for Those bouquet rolls
1
Low powder and powdered powder are evenly mixed and twice sifted。
2
Over-screened twice。
3
Half of the flour is removed and half of the flour is added to the charcoal powder, which is evenly mixed。
4
The yolk is split with a hand-plug。
5
Add yolk with fine sugar。
6
Smuggled with yolk to fully melted sugar and slightly lighted egg fluid。
7
Vegetable oil was added several times。
8
Each time, the egg fluid and vegetable oil are to be fully integrated and added to the next one。
9
When all the vegetable oil is added, the yolk is lighter and thicker。
10
One-time milk。
11
It's even with yolk。
12
The half of the powder mixture that does not contain charcoal powder is sifted。
13
Smuggled in different directions with an eggbeater。
14
Take out two to put it in the bowl。
15
Mixed and even charcoal flour。
16
Sift in front of the yolk pan。
17
同样Smuggled in different directions with an eggbeater。
18
The pasta in the small bowl is each filled with appropriate dietary pigments。
19
Eat pigmentin and yolk paste even -- purple。
20
Eat pigmentin and yolk paste even -- red。
21
Puffing, lemonade and salt in the protein basin。
22
The first one was a low-speed electric egg-pumper, which caused a large bubble。
23
Add a third of the fine sugar。
24
It continues to stir up the protein as thin as soap foam。
25
Add another 2/3 of fine sugar。
26
It's just a high-speed bump into a fine protein cream。
27
Take two proteins and put them in the yolk paste。
28
The yolk paste and the protein paste are adjusted separately -- purple。
29
The yolk paste and the protein paste are evened -- red。
30
Draw flowers on the oilpaper。
31
After the drawing was completed, the proteins started with an egg-beater and started with a one minute low swing。
32
Protein paste and mackerel yellow paste。
33
Take a third of the protein and put it in the yolk pan, evenly。
34
The remaining two-thirds of the protein is put in the yolk paste。
35
It continues to be evenly plattered, the light colours are fine, and the colours of the charcoal powder will deepen during the roast。
36
Cake scraped fast into the oven。
37
Scratch it, a few strokes up and down, and then the top of the oven, 175 degrees 12 minutes。
38
The piece of cake that comes out of the oven rips out the oil sheet of the four sides。
39
When you don't burn your hands, just tear the bottom of the oil paper, and the cake is ready, and the colour of the cake is going to be a little darker with the cake。
40
Cherry wash clean, half-cut to nuclear backup。
41
Clean up the titanium and split it。
42
The butter room is softened and sugar powder is added。
43
We'll start with a rubber razor。
44
I'm going to use an electric omelet to give out butter。
45
After the release, the butter was smooth and light yellow。
46
In a few minutes, the cream was added。
47
On each occasion, the butter was mixed up into full integration and the next time。
48
Butter cream is ready。
49
Evenly painted on the face of the cake。
50
I'll put cherries and titanium rolls in between and freeze the fridge for half an hour。
51
Done。