Baking fun @ cream frosted cake roll

Baking fun @ cream frosted cake roll

Introduction:

"Recently, it's raining here. It's very inconvenient for me to get in and out, especially when I'm going to work... ^ ^ even if you take an umbrella, you will get wet... Ah, but although it's raining here, it's much better than some provinces and regions. At least there's no strong wind, no typhoon, no collapsed buildings. Sometimes we should be happy. Last night, it was continuous rain ~~~` Don't go out. Make cake at home. Take LG to work. You can eat some when you are greedy

Production steps:

Step 1: add the egg yolk and beat well with the beater.

Step 2: sift in the low powder twice.

Step 3: mix well with a rubber scraper every time.

Step 4: add sugar to the protein in three times until it is wet and dry.

Step 5: pour half of the protein into the egg yolk batter, remove from the bottom and stir gently.

Step 6: finally, pour the whole batter into the other half of the protein and stir the batter in the same way.

Step 7: put it into the flower mounting bag of the flower mounting mouth and squeeze it obliquely into the baking tray paved with oil paper.

Step 8: sprinkle some white melon seeds and coconut on the surface.

Step 9: put it into a 160 degree oven and bake for about 10 minutes.

Step 10: turn over the baked sponge cake and remove the oil paper.

Step 11: put the sponge cake bottom up on the oil paper and evenly spread the whipped cream.

Step 12: roll up the cake with oil paper.

Step 13: pack tightly and refrigerate.

Step 14: take out the cut pieces in 1 hour.

Step 15: finished product picture... Here you are.

Materials required:

Eggs: 3

Low gluten flour: 100g

White melon seed kernel: moderate amount

Coconut: right amount

Light cream: 200ml

Condensed milk: right amount

Fine granulated sugar: 80g

Note: individual oven temperature is different, pay attention to adjust the temperature and time)

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: Original