Small mountain cake rolls

　　It's not cheese, it's like cheese. It's one of the best things I've ever made. It's very dense. It's very delicate.

WHAT YOU NEED

Ingredients

25 grams of low-fat flour
Two eggs.
55 grams of protein
15 grams of fine sugar
20 grams of fine sugar
5 grams of butter
15 grams of milk

How TO MADE Small mountain cake rolls

Steps 1 to 4

1. Egg yolk with 15 g of fine sugar to whiten the color, increase the volume, have a clear pattern

2. Protein plus 20 g of refined sugar added (in three parts) until there is a slightly curved angle that can be erect after lifting, nine degrees of distribution

3. Mix half of the protein with the egg yolk and stir evenly, divide the powder into two sieves, stir with a scraper, then add the remaining protein and stir evenly.

4. Milk and butter are mixed, heated to a state before boiling, poured into the paste after the fire, stirred evenly

5. Preheat the oven to 180 ° C, put the dough in a mold covered with baking paper, gently knock out the bubbles twice, bake in the middle for 13 minutes, until the surface turns cash yellow, then gently remove the heat twice, remove the mold and put it on the oven to dry.

6. When the cake cools, apply cream or jam to it, and roll it up with a doughnut stick.

7. I made my own custard: two eggs, 15 grams of sugar, 10 grams of flour, 10 grams of starch, 200 grams of milk, and then I heated it on a small fire, stirring it until it turned into a sticky paste that tasted like buttermilk!