Black sesame cake roll
Introduction:
"The quickest way to have breakfast is to eat ready-made cakes, bread, etc., with a glass of milk and eggs, so as to have a full morning. It's time-consuming to make bread, but it's fast to make cakes. In the evening, it's very convenient to take an hour to make a cake roll and put it in the refrigerator the next day. "
Production steps:
Step 1: separate the eggs, add milk, corn oil, 20g sugar and salt into the yolk. Beat well.
Step 2: sift in low gluten flour.
Step 3: beat again.
Step 4: beat 5 proteins with electric egg beater until they are soaked in vinegar, add the remaining 50g sugar in 3 times, and beat them into wet protein cream.
Step 5: add 1 / 3 protein cream into egg yolk, mix well with scraper, and then add 1 / 3 protein cream..
Step 6: pour the egg yolk paste into the remaining albumen and mix well..
Step 7: spread oil paper on the baking pan. Pour in the batter and shake out the bubbles. Sprinkle with black sesame.
Step 8: preheat the oven in advance, put the pan into the middle of the oven, 160 degrees, 20 minutes.
Step 9: bake well, take out, turn upside down, tear off the oil paper and let it cool. Roll it up and wrap it in oil paper. Refrigerate.
Materials required:
Flour: 85g
Salt: 1g
Sugar: 70g
Corn oil: 50g
Milk: 90g
Eggs: 5
Black Sesame: right amount
White vinegar: a few drops
Note: oven time is set according to the performance of your oven.
Production difficulty: Advanced
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Hei Zhi Ma Dan Gao Juan
Black sesame cake roll
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