Chiffon Cake Roll

Chiffon Cake Roll

Introduction:

Production steps:

Step 1: prepare the ingredients.

Step 2: separation of yolk and egg white. Add 20 grams of sugar milk salad oil to the yolk. Stir to make it mixed evenly.

Step 3: sift in low flour and corn starch.

Step 4: cut and mix evenly until there are no dry flour particles.

Step 5: add lemon juice to the egg white, then add the remaining 60 grams of sugar three times, whisk the egg white to 9.

Step 6: mix the egg white and yolk paste three times. Cut and mix well to make cake paste.

Step 7: pour the batter into a baking tray covered with baking paper. The bubbles come out.

Step 8: reenter the oven at 160 degrees for 20 minutes.

Step 9: take it out and put it on the baking net. Let it cool.

Step 10: remove the baking paper.

Step 11: spread cherry jam on the cake evenly.

Step 12: move the baking paper while rolling, gently roll it up, seal it downward and cut it into pieces

Materials required:

Eggs: 4

Low gluten flour: 100g

Corn flour: 10g

Cherry Jam: right amount

Lemon juice: right amount

Sugar: 80g

Milk: 60g

Salad oil: 60g

Note: baking time and temperature according to their own oven temper modulation

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor