The protein egg yolk is mixed and made into a cake. The mouthfeel is soft and sweet. The texture is delicate and light. It is suitable for matching with a large amount of syrup or fresh cream - Variety taste cake roll Fukuda Ayako
Egg yolk protein separation protein is filled in oil-free and water-free clean container
The egg yolk is added to half of the sugar electric egg beater and sent to the egg liquid to slightly whiten and expand.
Add milk and mix well with a spatula
Wash the eggbeater, dry the water, add the sugar three times, and spread the protein at high speed.
Sent to the wet foaming eggbeater to lift the curved tip
Mixed protein egg yolk
Sift into low scores and mix evenly
Pour the baking tray (28*28) with oil paper in advance and scrape it with a scraper.
190 degrees Celsius 15min My oven: 210 degrees Celsius 20min