Jelly cake rolls
By VicentaLakin
It's easy to make a cake roll, but it's not easy to do it, and it cracks when it's not done. The perfect cake roll, from recipes, to making, to baking, to making the last one, is not a thing, and that's why it makes a simple cake roll look like something. The cake rolls they bake themselves are very popular with the kids, of course they're suitable for the field trip, and they're very good for the sidekick. Cakes can be adjusted for their own preferences. Butter, jam, chocolate, honey, fruit. According to personal experience, there are several aspects that need to be noted in order to keep the cake roll open: one: the protein cannot be dry, it can be transmitted to a neutral dry state, and the protein can break if it is dry. 2. The bakery cannot take too long, otherwise it can break apart. However, to the extent that the skin is not easily skin-skinned, the roasting time should not be too short, so time must be managed. And when it is made, it shall not be too hard, but it shall be rolled down gently, or it shall be cut open, and it shall be lost。
Recipe Recommendations
- low powder 65 grams
- eggs of 4
- corn oil 50 ml
- pure milk 50 ml
- sugar 80 grams
- lemon juice 3 to 4 drops
- apricot jam appropriate amount
Steps for Jelly cake rolls
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 is added to integrate egg fluid with oil; low powder is twice sifted into the basin。
5
The mix is evenly laced with yolks。
6
A few drops of lemon juice were added to the protein, which was hit in rough bubble form at low speed。
7
The 60 grams of fine sugar was added in three minutes, with a medium-speed effect to wet-haired bubbles, approximately 7 distributions。
8
One third of the protein is added to the yolk paste and is evenly mixed。
9
And then back to the proteins, quickly cut evenly。
10
Putting the face down into the mold, stunning the table a few times down, disbursing the bubble inside and levelling the surface。
11
The oven is preheated at 175 degrees for a grilled sanctuaries with 15 minutes of mid-level and baked。
12
The cake comes out of the oven and is attached to the grill to tear out the oil sheet, with a light coat of film to prevent drying。
13
When the cake cools down, turn over and evenly apply jam。
14
Scrambled with baking paper from one side, fixed with baking paper and frozen in the fridge for 30 minutes。
15
Take out the cut。