Swiss rolls of cream cheese

　　In the autumn, they started selling sugar and chestnuts on the streets, and they bought them back to make cakes that were delicious.

WHAT YOU NEED

Ingredients

Three eggs.
Protein three.
20 g of white sugar
30 grams of white sugar
25 grams of milk
Low flour 35 grams
15 grams of starch
1/4 teaspoon of powder
15 grams of cocoa powder
Lemon juice in moderation
Chestnuts in moderation
A moderate amount of milk
Moderate amount of milk

How TO MADE Swiss rolls of cream cheese

Steps 1 to 4

1. Add 20 g of sugar to the egg yolk, stir until light in color, add milk thistle oil, stir evenly

2. All powders are sifted and mixed.

3. Protein, add 35 g of sugar three times to moist foam, mix evenly with egg yolk paste

4. Preheat the oven to 170 degrees, pour the dough on the oven, blow out the bubbles, bake for 15 to 20 minutes, adjust according to your oven, be sure to pay attention to the color!

5. The baked cake is immediately removed, turned upside down, and the oil paper is removed to dry while it is hot.

6. The chestnuts are added to the milk several times to make a paste, not too thin.

7. I mixed the cream with the chestnut paste, and I divided it into two, one thicker, and I put it on the cake, and I put it on the inside.

8. Lay a layer of oil paper on the table, apply chestnut cream on the cake, thicken it closer to your side, roll it from one end to the other with the help of a doughnut stick, push the edge lightly, roll it all up and put it in the refrigerator for two or three hours, take out the cut

9. It's done! It's been improved by a lot of previous methods, the taste of autumn!