Sika Deer Cake Roll

Details of ingredients

Main materials
  • Corn oil 50g
  • milk 100g
  • Low powdery 90g
  • Chocolates 80g
  • unsalted butter appropriate amount
  • White sugar 30g
  • Low powder (formation) 10 g
Condiment
  • Vinegar A few drops
  • sweet taste flavor
  • roast workmanship
  • Hours time consuming
  • ordinary difficulty

Steps of Sika Deer Cake Roll

  • one
    Mix 50 grams of corn oil and 100 grams of milk.
  • two
    Add some milk into the melted chocolate and stir well.
  • three
    Then pour it into the milk paste.
  • four
    Sift in 90g of low powder and stir evenly for standby.
  • five
    Pour the egg white into an oil-free and water free basin and add a few drops of vinegar or lemon juice.
  • six
    Next, we will send the egg white. First, use the electric egg beater to send the egg white at medium low speed. Pour in fine granulated sugar or soft white sugar in three times, respectively: Step 1: make coarse bubbles, make white and fine bubbles, and step 2: make fine and slightly textured eggs; Lift up the egg beater, and the egg white paste is in a big hook state. At this time, the whipping is over; Key points: Don't pass the cake at a high speed. Although it saves time, the protein paste is rough and unstable and easy to fall off. Like water, it is easy to defoaming when mixing the cake paste and the baked cake texture is rough; At this time, preheat my Galanz oven by 180 degrees.
  • seven
    Take part of the protein paste, sift in a proper amount of low powder and stir evenly.
  • eight
    Then put it into a decorative bag, squeeze it into the baking tray and irregularly put it into the oven to heat it up and down for 180 degrees for 5 minutes.
  • nine
    Take a third of the egg white cream, add it to the egg yolk paste, and mix it evenly from the bottom to the top with the egg whip. Do not circle to avoid defoaming and baking failure.
  • ten
    Add 1/3 of the egg white cream to the egg yolk paste. Mix the egg cream evenly from the bottom up. Do not circle to avoid defoaming and baking failure.
  • eleven
    Finally, pour all the egg yolk paste into the egg white paste, and mix it evenly from the bottom to the top with the egg whip. Do not circle.
  • twelve
    Spread the cake paper on the baking pan and pour the cake batter into it. Shake the cake batter gently to remove the foam
  • thirteen
    Put it into Galanz 42L oven and bake it for 25 minutes at 160 ℃. The temperature and time are different according to the brand size of each oven.
  • fourteen
    Cooling cake paper
  • fifteen
    Anga whipped cream is sent to the tenth hair.
  • sixteen
    Then roll it up from one end and refrigerate for half an hour.
  • seventeen
    Take it out, remove both ends and cut it into sections.
  • eighteen
    Take it out, remove both ends and cut it into sections.
  • nineteen
    Finished products, arrange them and start eating.
  • twenty
    Finished products.
  • twenty-one
    Have a breakfast.

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