Cherry cake rolls

Cherry cake rolls

Introduction:

"It's better to make a cake roll. It's time-saving and labor-saving. It doesn't need to wash the mold. It's cool after baking. It's beautiful with salad dressing and dried fruit. The price of the host will not drop obviously. And it's a popular taste. Of course, I don't roll very beautiful

Production steps:

Step 1: prepare materials

Step 2: divide the yolks.

Step 3: add white sugar to egg yolk three times

Step 3: add oil for 4 times

Step 5: beat the egg yolk

Step 6: add milk and mix well.

Step 7: mix well and set aside.

Step 8: add the sifted flour.

Step 9: mix well.

Step 10: beat the protein in an oil-free and water-free basin. Add a few drops of vinegar and beat until thick.

Step 11: add sugar in three times until hard foaming.

Step 12: lift the eggbeater and stand upright with sharp corners

Step 13: add 25 grams of egg yolk paste.

Step 14: drop onto baking paper. Bake in the oven for about one minute, no imprint after pressing.

Step 15: mix egg yolk

Step 16: lay a layer of oil paper on the baking tray and pour in the egg mixture

Step 17: smooth.

Step 18: preheat oven 180 degrees, middle and lower layers, heat up and down, 20-25 minutes.

Step 19: remove the oil paper directly after it comes out of the oven.

Step 20: turn the cake over again and cut the head two times

Step 21: spread salad dressing

Step 22: Sprinkle dried cherries and blueberries. Roll it up by hand.

Step 23: fix for 10-20 minutes and turn on

Materials required:

Protein: 4

Egg yolks: 4

Milk: 80g

Corn oil: 50g

Low powder: 80g

White vinegar: 5 drops

Sugar: 30g

Salad dressing: right amount

Meat floss: moderate

Cocoa powder: 5g

Note: you can roll it up with rolling pin and cut it into pieces.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Fruity