Accessories: mango 1 00g, cream 250g, gelatine 6g1.Gelatin is cut into small pieces and softened with cold boiled water;
2. Heat it in a water-proof way until it melts, and then mix it with mango puree;
3. whipped cream is sent;
4. Mix the cream and mango paste well to get the mango Mu Si stuffing, and put it in the refrigerator until it is hard for use;
5. The cake body is smooth, with the more beautiful cake face down;
6. Apply a proper amount of mango Mu Si stuffing on the other side, cut a knife about 2 cm at the beginning, and then roll it up with the cake paper with a rolling pin;
7. Evenly spread the whipped cream (150g) on the surface of the finished mango Mu Si cake roll, and decorate it with a serrated scraper. Matcha red bean cake roll Ingredients: egg white 2 10/0g, wheat flour 90g.
Accessories: 2g of Tata powder, 50g of red bean paste/KLOC-0.
Seasoning: white sugar 1 20g, salt 1 g1.protein and tower powder are mixed at medium speed until fine bubbles appear;
2. Add 2/3 of fine sugar and salt and beat until the fine sugar is completely dissolved;
3. Add the remaining fine sugar and continue to beat until it is wet and dry and foamed;
4. Sieve and add low-gluten flour and matcha powder respectively, and gently mix well to form cake batter;
5. Take a baking tray, spread cake paper on the bottom of the inner layer and sprinkle honey red beans evenly;
6. Pour the cake batter into the oven and bake at 190℃ for about 20 minutes.
7. Mix the cream sauce (60g) and red bean paste into red bean cream stuffing for later use;
8. Take out the cake body and buckle it upside down on the cake paper, and after cooling, face down with beautiful face;
9. Spread the red bean cream filling evenly on it. At the beginning of the roll, about 2 cm, first cut a knife lightly, and then roll up the cake paper with the cake body with a rolling pin. Ingredients of coffee cake: 800g of eggs and 320g of wheat flour.
Seasoning: salad oil 60g, milk 1 00g, white sugar 360g, coffee 20g, baking powder 3g1.Separate egg white from yolk.
2. Baking powder and salad oil are slowly injected into the egg yolk to mix.
3. Mix the coffee and milk first and pour into the egg yolk.
4. Sieve the flour into the egg yolk.
5. Add white sugar to the egg white, then pour in the egg yolk and mix well.
6. Pour the prepared raw meal into the model, put it into the microwave oven and bake for about 25 minutes on medium heat.
7. Take out the model of the cake, cut it in half, coat it with fresh and light frozen coffee milk, and squeeze patterns on it.