cream cake roll
Ingredients: low-gluten flour,cream,milk,egg yolk,protein,white vinegar,white granulated sugar,soybean oil
Recipe Recommendations
- egg yolk 95 grams
- protein 115 grams
- low-gluten flour 55 grams
- white granulated sugar 25 grams + 50 grams
- soybean oil 12 grams
- milk 28 grams
- cream appropriate amount
- white vinegar few drops
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for cream cake roll
1
Prepare materials.
2
Place egg white and egg yolk separately in a bowl.
3
Add a few drops of white vinegar to the egg whites.
4
Then beat well and add 16 grams of white sugar.
5
Add 17 grams of white sugar and beat until lines appear.
6
Finally add the remaining 17 grams of white sugar and beat.
7
Just hit until a curved tip appears.
8
Add 25 grams of white sugar to the egg yolk.
9
The color becomes white and the volume becomes larger.
10
Add 1/4 of the protein.
11
After turning and mixing evenly, sieve in the low flour, cut it up and down, and mix well.
12
Then add the remaining egg white in two portions.
13
Cut and mix well.
14
Mix milk and soybean oil well.
15
Pour into the egg batter in circles.
16
After stirring well, pour onto a baking sheet and shake out the bubbles.
17
Place in preheated oven at 180 degrees for 25-30 minutes.
18
Take it out and place it upside down on the grill to cool.
19
Remove it from the refrigerator in advance to defrost the cream.
20
Beat the cream with an egg beater until lines appear.
21
Cut the cake all around it and spread it evenly on the surface of the cake.
22
Roll up and place in the refrigerator for 20 minutes.