Recipe: Fukuda 淳子の蛋式蛋糕卷(油油)

Home Cooking Recipe: Fukuda 淳子の蛋式蛋糕卷(油油)

Notes:

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

Ingredients:

Steps:

  1. Home Cooking Recipe: Egg yolk protein separation protein is filled in oil-free and water-free clean container

    Egg yolk protein separation protein is filled in oil-free and water-free clean container

  2. Home Cooking Recipe: The egg yolk is added to half of the sugar electric egg beater and sent to the egg liquid to slightly whiten and expand.

    The egg yolk is added to half of the sugar electric egg beater and sent to the egg liquid to slightly whiten and expand.

  3. Home Cooking Recipe: ~

    ~

  4. Home Cooking Recipe: Add milk and mix well with a spatula

    Add milk and mix well with a spatula

  5. Home Cooking Recipe: Wash the eggbeater, dry the water, add the sugar three times, and spread the protein at high speed.

    Wash the eggbeater, dry the water, add the sugar three times, and spread the protein at high speed.

  6. Home Cooking Recipe: Sent to the wet foaming eggbeater to lift the curved tip

    Sent to the wet foaming eggbeater to lift the curved tip

  7. Mixed protein egg yolk

  8. Sift into low scores and mix evenly

  9. Pour the baking tray (28*28) with oil paper in advance and scrape it with a scraper.

  10. 190 degrees Celsius 15min My oven: 210 degrees Celsius 20min

Tips:

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