Strawberry roll
By VicentaLakin
Love the seasons with strawberries, the sweet taste of sour acid and the colours of the water spirit. It is difficult to reject her sweetness, beauty and seduction, and to miss and be next season. The invisible strawberries in the white cream add a bright fragrance to the soft cake roll. The skin of the cake rolls is like soft light leather, while the rubies are euphemismally shy and trapped。
Recipe Recommendations
- low-gluten flour 65 grams
- eggs of 4
- corn oil 50 grams
- milk 50 grams
- sugar 80 grams
- lemon juice 2 to 3 drops
- light cream 200 grams
- strawberry appropriate amount
- milk fragrance
- baking
- several hours
- senior
Steps for Strawberry roll
1
Yellow, protein separation。
2
Twenty grams of sugar go into the egg yolk basin, with eggs to flatten and melt。
3
Add milk evenly。
4
In turn, corn oil was added to integrate the egg fluid with the oil。
5
Low powder sifted twice into the basin。
6
The mix is evenly laced with yolks。
7
A few drops of lemon juice were added to the protein, which was hit in rough bubble form at low speed。
8
The 60 grams of fine sugar was added in three minutes, with a medium-speed effect to wet-haired bubbles, approximately 7 distributions。
9
One third of the protein is added to the yolk paste and is evenly mixed。
10
And then back to the proteins, quickly cut evenly。
11
Putting the face down into the mold, stunning the table a few times down, disbursing the bubble inside and levelling the surface。
12
The oven is preheated at 180 degrees to bake a shelf sanctuaries for 15-20 minutes in the middle floor; the cake comes out of the oven and is attached to the grill, tearing out the oil sheet。
13
Take out the light cream and pour it into the basin and add fine sugar to the eight distributions。
14
Take another skin-covered film, move the cake up, rub the cream evenly on the cake, and put strawberries at the end。
15
The cake is curled up, stymied with film, and frozen in the fridge for 15 minutes。
16
Take out the cut and enjoy it。