A giraffe cake roll
By VicentaLakin
Recipe Recommendations
- low-gluten flour 80 grams
- eggs of 4
- sugar
- milk 50 grams
- oil 50 grams
- light cream 200 grams
- lemon juice few drops
- cocoa powder 10 grams
- powdered sugar 20 grams
- sweetening
- roast
- an hour
- simple
Steps for A giraffe cake roll
1
The protein is separated from the yolk
2
Sugar with yolk
3
It's evenly mixed with milk and oil
4
Sifting low powder, mixing to no particles, backup
5
Lemonade is added to the protein, no, no, no, no, no
6
The sugar was added to the protein three times, hit with an eggmaker and had a little corner
7
Take a third of the finished protein to the yellow paste
8
The mixed cake is pouring back into the protein, mixing, not painting, mixing up and down, or it's easy to melt, and it won't work
9
Smashed cake in a bouquet, first drawing a giraffe, 170 degrees, one minute in the oven
10
Coco powder is sifted into a made cake paste, evenly mixed
11
Smashed cake into the oven, flattened it, blown bubbles
12
Preheat dish, mid-level, 165 degrees, 20-25 minutes
13
The baked cake is on the grill
14
It's beautiful, right
15
When the cake is cold, you can use cream. 20 grams of sugar powder and 200 grams of light cream pour into the bowl with an eggmaker. Fight! Fire
16
The cake is so cold that it's a little warm that it's turned back with a clean sheet of oil, and the pattern goes down and it's covered with cream,
17
Roll up the cake, wrap it up, put it in the fridge for 30 minutes,
18
Cut
19
Let's see the side,