Cake roll

Cake roll

Introduction:

Production steps:

Step 1: separate the egg white and yolk, add 1 / 3 sugar and a few drops of vinegar

Step 2: beat the egg beater until it bubbles, then add sugar

Step 3: beat until the egg beater can stand up

Step 4: add low flour, vegetable oil, and water to the yolk

Step 5: beat until there are no particles

Step 6: add 1 / 3 egg yolk into the paste

Step 7: top down mixing

Step 8: after mixing evenly, add protein in several times and repeat the same steps

Step 9: lay a layer of oil absorbent paper on the baking tray, pour in the egg paste, preheat the oven for 170 degrees, and put in the egg paste

Step 10: Fire 170 degrees for 20 minutes, and the color of the cake is brown

Step 11: take it out and prick the last place with toothpick. If there is no cake liquid, it means the cake is baked

Step 12: take another oil paper and cover it

Step 13: buckle it up, spray some water on it while it's hot, lay the oil paper on it, and scratch a few knives on the cake

Step 14: roll up

Step 15: the cake roll is ready, and you can eat it with a few cuts! ~

Materials required:

Eggs: 4

Egg white: 1

Low powder: 68g

Vegetable oil: 32g

Water: 32g

Sugar: 70g

Note: the cake roll can't be baked for a long time, or it can't be rolled up. You can also use 4 eggs. I put it in the cake roll when I have one egg white left, but the baking time is a little shorter when I have one less egg white! ~

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet