Original Cream Cake Roll
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
Teacher Meng's cake roll looks beautiful. It's just that I'm not very happy to eat cream, and I am greedy for a long time, so I can't do it.
Decorating the flower cake, there is some whipped cream left, which seems not much, but not a lot.
Suddenly, there was a flash of inspiration, why not use these creams to satisfy your little wish for cake rolls. Although the cream is not enough to apply a thick layer, it should be possible to apply a thin layer. Moreover, I just don't like the thick cream.
Original butter roll, egg-separating sponge, this seems to be the first time. Don't like the taste of butter, so replace it with corn oil. Then I calculated the amount I wanted, thinking I had successfully completed the volume. Later, when I looked back at Ms. Meng's operating instructions, I realized that he had made a big mistake in the first place. It turns out that the butter that Ms. Meng heated and melted in the first step was added after the batter was made, but he let its stand-in mix with the egg yolk from the beginning.
Eating the cake in my mouth, I felt a little disappointed in my heart. I couldn't help thinking, what effect will the oil first and then oil have on the cake? "
Decorating the flower cake, there is some whipped cream left, which seems not much, but not a lot.
Suddenly, there was a flash of inspiration, why not use these creams to satisfy your little wish for cake rolls. Although the cream is not enough to apply a thick layer, it should be possible to apply a thin layer. Moreover, I just don't like the thick cream.
Original butter roll, egg-separating sponge, this seems to be the first time. Don't like the taste of butter, so replace it with corn oil. Then I calculated the amount I wanted, thinking I had successfully completed the volume. Later, when I looked back at Ms. Meng's operating instructions, I realized that he had made a big mistake in the first place. It turns out that the butter that Ms. Meng heated and melted in the first step was added after the batter was made, but he let its stand-in mix with the egg yolk from the beginning.
Eating the cake in my mouth, I felt a little disappointed in my heart. I couldn't help thinking, what effect will the oil first and then oil have on the cake? "
