Chinese Food
Cocoa Cream Strawberry Cake Roll
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The year passed quickly and quickly. In the blink of an eye, today is the last day to rest. I went to Guanlan printmaking village for a day. At that time, there were several strawberry orchards. Unfortunately, the season didn't arrive. So the strawberries were half red. I wanted to buy some strawberry jam and finally gave up. I bought some tomatoes. I went to the fish house in the middle of the year. I was a guest. Ha ha ha. Although I didn't eat strawberries at that time I took some photos of the Strawberry Garden. Tomorrow is the first day to work. I decided to bake a cocoa cream cake in the state of making healthy breakfast. It happened to be the low gluten flour that failed years ago. The rest half of the box of cream came to use. I left two pieces of it in a plate of baking. I packed two lunch boxes and brought them home. My nephew's mother even ate two pieces in the state of toothache and mouth opening. Ha ha admire.
Cooking ingredients
Cooking Steps
Step1:5 egg yolks. 25g sugar powder. 45g corn oil, 45g mil
Step2:Low gluten flour 70g, cocoa 15
Step3:Mix wel
Step4:Protein 5, white vinegar 2 drops, sugar powder 80
Step5:Egg yolk paste mixed with beaten protei
Step6:Pour it on the baking tray. 170 bottoms, about 3540 minute
Step7:Turn it upside down and let it coo
Step8:Spread the whipped cream on the strawberries and put them in the fridge for half an hour. Slice and dish
Cooking tips:There are skills in making delicious dishes.
