Salad dressing cake roll

Salad dressing cake roll

Introduction:

"The reason for the salad dressing above, continue with a cake roll"

Production steps:

Step 1: separate the egg yolk into two clean, water-free and oil-free containers, mix and sift the low flour, corn flour and salt;

Step 2: mix the egg yolk, milk, oil and rum, add the powder and mix well;

Step 3: add a few drops of white vinegar to the protein part to make it bubble. Add sugar three times to make it dry and foamy;

Step 4: add 1 / 3 protein into the egg yolk paste, mix well, then pour it back into the egg yolk paste, cut it into pieces, mix well, pour into the baking tray covered with oil paper, sprinkle with raisins. Drop the baking tray twice to remove the bubbles in the batter and preheat the oven at 180 degrees;

Step 5: 150-160 ℃ for 20 minutes; (the temperature of my oven is relatively high)

Step 6: when the cake is out of the oven, remove the oil paper upside down, and then put the beautiful side of the cake down on the oil paper. Spread salad dressing or any jam you like on the surface, roll the oil paper with the help of a rolling pin, roll the cake (roll the oil paper backward with the rolling pin, and the cake will roll forward naturally), and then cut it into thick slices you like.

Materials required:

Normal temperature eggs: 4

Low powder: 90g

Corn starch: 10g

Milk: 60g

Sugar: 30gg

Salt: right amount

White vinegar: right amount

Note: the baking time should be adjusted according to the power of the oven

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet