Cream cake roll

2024-06-29 20:50:32  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( 4 )
White sugar (cake embryo) ( 70g )
Milk ( 60g )
Corn oil ( 40g )
Plain flour ( 85g )
Whipped cream ( 125g )
White sugar (cream) ( 20g )
Lemon juice ( A few drops )

Cream cake How to make rolls

  • Illustration of how to make cream cake rolls 1

    1.Ingredients: flour, corn oil , milk, sugar, eggs, look at my memory, why did I forget to take the whipped cream?

  • The cream cake roll Practice illustration 2

    2.Hurry up and add a picture of whipped cream, I like Nestlé whipped cream

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    3.Egg white Separate the egg yolks and put them into two oil-free and water-free containers.

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    4.Egg yolk Add a spoonful of sugar, milk, and cooking oil, and stir them evenly

  • Illustration of how to make butter cake rolls 5

    5. Stir well Sift the flour into the liquid and stir in a Z-shape until there are no particles and the consistency is thicker and batter-like.Look at the consistency in the picture

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    6. Squeeze the egg whites into the lemon juice, add the remaining sugar in three batches, and beat until sharp corners appear when you lift the egg beater and will not drip.This state is appropriate., that’s it

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    7. Add the egg white to the egg yolk paste in two batches, turning it up and cutting it down.Mix well, stir into a paste, do not stir in circles, preheat the oven to 180 degrees

  • How to make cream cake rolls Illustration 8

    8.Line a baking sheet with baking paper and spread the batter evenly on the baking sheet

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    9.Middle layer , 180 degrees for 45 minutes, bake until golden brown, and it is ready to bake.The temperament of the oven is different.You need to observe more at this time to be careful of burning.

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    10. Turn it over, slowly peel off the baking paper while it is still hot, then turn it over and wait for it to cool

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    11.Follow the method of whipping egg whites and whip the whipping cream until creamy

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    12.Turn the cooled cake embryo over to the other side again, and then evenly apply butter on the other side.Don’t make it too thick.If it is too thick, it will squeeze out when you roll it

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    13. Lift it up with the help of baking paper, slowly roll it up in one direction, and press it gently with your hands while rolling to let the cake Try not to make the roll hollow

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    14.Finally, wrap the two ends like wrapping candy, Tighten it, with the seam facing down, and put it in the refrigerator for about an hour.This will help set the shape.I was making breakfast the next day, so I left it in the refrigerator overnight

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    15.My family said it tastes good, great

Tips

The inner diameter of my baking pan is 25*29, which is enough for two plates., if your baking pan is the same size as mine, it is recommended not to do it casually*

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