WHAT YOU NEED

Ingredients

40 grams of butter
55 grams of low-fat flour
55 grams of milk
Three eggs.
One whole egg.
Protein three.
35 grams of fine sugar
200 grams of cream
15 grams of milk
Mango meat in moderation

How TO MADE Swiss volume

Steps 1 to 4

1. Eggs are good, powder is good, butter is good, milk and sugar are good.

2. Cut small pieces of butter into a small fire in the milk pot, heat until boiling, remove from the fire immediately, pour into the low powder of the sieve, mix with a scraper

3. Add milk 2-3 times and stir evenly.

4. Add three or four eggs and one whole egg and stir evenly.

Steps 5 to 8

5. Mixed egg yolk and put it aside for storage.

6. Preheat the protein in the oven at 160 degrees and add fine sugar three times to achieve a delicate, dense, shiny protein cream that can be pulled up to present a large curved hook.

7. Mix 1/3 of the protein cream with the egg yolk and stir evenly from bottom to top

8. Pour the remaining protein back into the cream bowl, stir evenly, form a delicate smooth paste, pour into a 28*28 square toaster, the cake paste has good fluidity, the flat toaster shoots out bubbles

Steps 9 to 12

9. Place in the middle of the oven and cook for 22 minutes at 160 degrees.

10. The cooling process releases light cream, and the refined milk releases up to nine points.

11. The end of the cake is tilted to the edge, the cream is evenly applied to the cake, and the fruit is placed in the starting position.

12. The cream is slightly thick to wrap the fruit, slightly thin at the end

Steps 13 to 16

13. The doughnut stick is lifted from the starting position of the oil paper, the first roll is lowered, at this point the doughnut stick leaves the cake roll can be slightly shaped using the adhesive force of the cream, again tightly lift the doughnut stick the oil paper doughnut stick is attached to the place where the oil paper falls, just at the end of the cake roll the doughnut stick is pressed in the place where the two ends of the oil paper overlap, tightly attach the cake roll, the right hand holds the doughnut stick, the left hand pulls the end of the paper up slightly tightly tightly, so the roll does not look loose.

14. After coiling, wrap the oil paper tightly in the refrigerator and refrigerate for half an hour. After coiling, you can cut it into pieces. The cream cake rolls are as beautiful as you want to cut them.

15. It's a great job, isn't it?

16. In addition to the sticky skin problem mentioned in the article, cake rolls often have breakage problems, which can be solved by paying attention to the fact that the protein should not be sent too far, and that the cake roll baking process should not be too dry for too long.

17. You can't cook too dry, but you have to cook enough, and a lot of times it feels contradictory, and everyone operates the oven differently, so this balance needs to be found by yourself.

18. Distributable ovens can be tried on fire 170 under fire 155 baking 20 points, non-distributable ovens can be turned off again when the cake rolls are ripe but the peel is not hot enough, only use the top tube to continue heating until the peel is hot enough.

19. In general, the situation varies from house to house, the grill is different, the grip is flexible.

20.