Purple cake rolls
By VicentaLakin
Recipe Recommendations
- laver a
- eggs of 2
- low-gluten flour 40 grams
- Soymilk or milk or yogurt 30 grams
- Powder sugar or white sugar 35 grams
- odorless vegetable oil 18 grams
- salad dressing appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Purple cake rolls
1
One of those
2
Materials
3
The eggs are divided and the containers containing the protein are protected from oil and water。
4
The protein goes with a bit of an eggbeater and then a third of the sugar powder goes on
5
One third of the sugar powder continues to pass up。
6
It's only possible to pull out the triangle when it's sent to mention the egg-beater。
7
Add vegetable soy sauce to the yolk and one third of the remaining sugar powder
8
Scan low-banded flour。
9
It's even with rubber shovels (note that you can't circle, you can flip up and down like a casserole)。
10
Dig 1/2 protein cream into the yolk paste。
11
Up and down, evenly (no laps, up and down like fried vegetables)。
12
Fall into the remaining 1/2 protein cream。
13
Up and down are even to the same colours (no loops)。
14
It was poured into a baker with oil paper and flatted with rubber shovels, with his hands lifting up the ovens and shaking the bubbles in the oven, and placed in a preheated oven with 160 degrees medium level for about 20 minutes (as adjusted for his own oven)。
15
When it's done, you're going to take it out of the grill and rip it off while it's hot。
16
After the shower, a thin salad sauce was painted on each side。
17
Put purple on one side of it。
18
Squeeze the purple with your hands, be careful, roll tight。
19
When it's done, it's wrapped in oil paper and it's fixed for more than an hour。
20
Slice it。Purple cake rolls Make Tips
Whether mixing the batter or the meringue, you must be extremely careful not to stir in circles. Stirring the batter in circles easily causes the flour to develop gluten, resulting in a cake that is not fluffy, while stirring the egg whites in circles easily causes them to deflate, preventing the cake from rising. When rolling, take note that you cannot use parchment paper; the nori is slippery. Hold the nori with your hand and control your strength to avoid breaking it. When cutting, the knife must be sharp and free of water; this way, the cuts will look beautiful.