How to make a cake roll?

40 grams of corn oil, 4 eggs, 60 grams of fine sugar, 52 grams of milk and 52 grams of low-gluten flour.

condiments

15g fine sugar and 150g light cream.

The practice step of cake roll is 1. Prepare ingredients.

2. Add 60 grams of fine sugar to the protein several times and send it away. At the same time, the oven began to preheat to 230 degrees.

3, sent to dry and wet foaming, lifting the eggbeater is a small hook state.

4. Add milk and salad oil to the egg yolk and mix well.

5. Then sift in the low-gluten powder and stir until there are no particles.

6. Mix the egg yolk paste with the egg white and cut evenly.

7. Brush the oil on the square baking tray of Sanneng, then pour the cake paste, shake off the bubbles and smooth the surface. Bake at 2 10 for 30 minutes in the middle layer of the preheated oven.

8. In the process of baking the cake roll, send the whipped cream to hard foam, and then put it in the refrigerator for later use.

9. After the cake is baked, it does not need to be inverted, and it is directly put into the baking tray to cool. When preparing the roll (warm state), pour it out and turn it over. Spread with whipped cream.

10, roll it up, put it in the freezing layer of refrigerator for 10 minute, take it out and slice it or put it in the fresh-keeping layer for more than one hour before slicing it.

1 1, that's how a cake roll that doesn't peel is made.

skill

1, baking temperature and time are the key. The skin is old for a long time at high temperature, so it won't even peel off. But it can't be too long, or the water will run off and the cake will crack.

2. Don't buckle after baking. Only when it is cooled to a warm temperature can it be reversed, then it is turned over and smeared with light cream, rolled up, shaped and sliced.