Purple potato cake rolls
Many of the students were tormented by the cake when they first started baking it, mainly because it required a lot of detail in the process of making it, and the slightest step out of place would lead to the final failure, so the cake is also known as the Seven Crazy Cakes or the Crazy Cakes.So, when you're tormented by a cookie, you might want to try a cookie roll, although it's also a cookie operation, but it's not as high on the specific requirements, and even if there's a step that's not in place, it's not so easy to fail.Ingredients: cake slices: 4 eggs, 4 proteins, 65 grams of refined sugar, 40 grams of corn oil, 70 grams of milk, 90 grams of low-fat flour, 1 teaspoon of purple potato powder Decorations: 100 grams of light cream, 15 grams of sugar powder
WHAT YOU NEED
Ingredients
Four eggs.Protein four65 grams of fine sugar40 grams of corn oil70 grams of milk90 grams of low-fat flour"1 teaspoon of purple flour"100 grams of cream15 grams of flour
How TO MADE Purple potato cake rolls
Steps 1 to 4
1. Take a piece of oil paper and draw irregular lines on the surface with a pencil.
2. One side of the pencil trail is inserted down into the baking tray and folded around for backup.
3. 35 grams of refined sugar added to the egg yolk
4. Delivered to a lightly colored viscous state
Steps 5 to 8
5. Pouring into corn oil
6. Pour into the milk
7. Stir evenly
8. Screening low-fat flour
Steps 9 to 12
9. Stir evenly with a knife and set aside for backup.
10. A few drops of lemon juice are poured into the protein, and the sugar is added in stages to create a moist bubble.
11. Take about one-sixth of the egg yolk and add the purple powder.
12. Mixed up
Steps 13 to 16
13. About one-sixth of the protein is added to the purple egg yolk.
14. Stir evenly and put the other proteins in the refrigerator for storage.
15. The mixed purple potato cake paste is placed in a bag of flowers and squeezed into the corresponding shape on the baking tray according to the pattern
16. Put the middle layer in a preheated oven, bake it at 170 degrees for one minute, and let it cool in the oven.
Steps 17 to 20
17. Remove the remaining protein and add it to the egg yolk.
18. Mixed into the original cake paste
19. Pour into the drying pan.
20. Lightly dip the bottom of the grill, put it in the middle of the oven and continue baking for about 20 minutes; be careful to drop the grill lightly after the oven, then remove the cake slices from the grill, open the oil paper and lightly cut a few pieces for backup
Steps 21 to 24
21. Add sugar powder to the light cream, spread it on ice packs, and then apply it evenly on the cake slices, paying attention not to apply cream to the tail
22. The cake is rolled with a chopstick, wrapped in oil paper, refrigerated, shaped, and cut for consumption.
23. Map of the finished product
Handy cooking tips
1.When used for a short time, the released protein should be refrigerated and stored in the refrigerator, otherwise it is easy to melt; 2.Once again, it is emphasized that the light cream wrapped in the cake roll must be applied with care to leave a space at the end, otherwise a large amount of cream will be squeezed out after rolling;
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