Bean cream roll
By VicentaLakin
After having finished the birthday cake for his little aunt's little niece, there was some light cream left, so this creamed bean roll was made, and his son shouted to give it to his other sister in a hurry, until the cake was completely cool, and it was rolled up, and the cream was fine。
Recipe Recommendations
- low powder 100 grams
- milk 50 grams
- corn oil 500 grams
- eggs of 5
- sugar 50 grams
- light cream appropriate amount
- honey red bean appropriate amount
- salt appropriate amount
- white vinegar appropriate amount
- sweetening
- roast
- half an hour
- ordinary
Steps for Bean cream roll
1
Separate the omelet from the yolk, which is smoothed with milk and corn oil。
2
Low powder is sifted and added to yolk。
3
Slice up and down evenly。
4
A small amount of salt and a few drops of white vinegar are added to the egg lumber, and sugar is added three times to the dry blister。
5
A third of the proteins that have been hit have been mixed into the yolk paste。
6
Pour the blocked yolk paste into the remaining protein。
7
It's pouring into the grill with the oilpaper, and it's shaking hard。
8
The oven is preheated, 170 degrees, 25 minutes or so. When you're out of the oven, the buttons are cold and the oil paper is torn。
9
Scratch the loose cream on the cake。
10
Plate a layer of honey beans。
11
Rolling up the cake with a war of war. Roll it and put it in a freezer for about half an hour。
12
Take out the cut to eat。Bean cream roll Make Tips
1. The egg yolk batter must be cut and folded vertically, not stirred in circles, to avoid developing gluten. 2. When rolling the cake roll, make a few shallow cuts with a knife to easily roll it up.