More and more handy cake -- cake roll

More and more handy cake -- cake roll

Introduction:

"I remember the first time I made a cake roll, I couldn't do anything about it. Cracking was the biggest problem. Later, I used this recipe, but it didn't crack any more. In exchange for the soft taste, it's worth a try."

Production steps:

Step 1: add sugar to the yolk

Step 2: beat the egg to a thick state

Step 3: add the oil in several times, and add the next time after each time

Step 4: add water or milk and mix well

Step 5: sift the baking powder and flour, cut and mix well

Step 6: beat the protein, add sugar in several times, beat until it foams wet, and pull out a curved point

Step 7: first take 1 / 3 of the protein into the egg yolk, cut and mix evenly

Step 8: pour the mixed egg yolk paste into the protein paste, cut and mix evenly

Step 9: pour into the mold, knock out bubbles, put into the oven, 180 degrees for about 20 minutes

Step 10: after baking, spread oil paper on another baking plate, invert the cake, brush salad sauce and meat floss on the surface, brush jam and fruit if you like sweet, etc

Step 11: roll up with a rolling pin

Materials required:

Eggs: 4

Milk or water: 50g

Sugar (egg yolk): 20g

Baking powder: 2.5ml

Low gluten flour: 80g

Oil: 50g

Sugar (protein): 60g

Precautions: 1. Don't beat the protein to the dry foam, otherwise it will crack. 2. Don't bake too dry when baking, otherwise it may crack. 3. When cutting, the knife should be sharp, otherwise it will be not beautiful like me

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: other