Strawberry cake rolls
By VicentaLakin
Here's the second snack for the kids' spring trip, strawberry cake rolls. Cake rolls with cream and meat pine were the best, when the plan was made without any material at home, with strawberry sauce that had been prepared for the first two days。
Recipe Recommendations
- eggs of 4
- low-gluten flour 80 grams
- fine sugar 60 grams
- corn oil 50 grams
- water 50 grams
- baking powder 1/2 teaspoon
- salt 1/4 teaspoon
- white vinegar few drops
- strawberry jam appropriate amount
- sweetening
- baking
- ten minutes
- senior
Steps for Strawberry cake rolls
1
Corn oil and water in a clean bowl mixed to full mixing
2
Following the method of making twilight cakes, the yolk and protein are separated. A bowl of protein needs no oil or water. Add yolk to step one
3
Low-banded flour and powdered bubbles, salt blended and sifted into step 2, evened with rubber razors and turned into yolk paste。
4
Get ready to hit the egg, add a few drops of white vinegar to the protein, and start shooting the protein. Add fine sugar when you send protein to bubble state。
5
Keep messing around, eventually getting the protein out of dry bubbles
6
A third of the protein is in the yolk bowl, evenly mixed (from the bottom up)。
7
A third of the protein is in the yolk bowl, evenly mixed (from the bottom up)。
8
It's the paste that makes the twilight cake
9
Putting the paste into a dish of tin paper, stunning a few times so that the air bubble inside the paste can run out。
10
Putting the paste into a dish of tin paper, stunning a few times so that the air bubble inside the paste can run out。
11
Prepare a new piece of oil paper on the table, pour the baked cake on it and turn the cake over when it cools, like tin paper, which is torn out of the cake, and bring the surface up again. Put a strawberry sauce on the face of the cake。
12
When the strawberry sauce is done, roll the cake rolls, wrap the paper in the freezer for one night, then cut it open