Jam Cake Roll

Jam Cake Roll

Introduction:

"Continue to practice making Qifeng cake, this time make a cake roll. How delicious

Production steps:

Step 1: separate the yolk and white. Add 20 grams of sugar to the yolk and beat with a beater.

Step 2: add sunflower seed oil in three times, stir evenly every time, and then add the next time.

Step 3: add water and stir evenly.

Step 4: sift the low gluten flour into the egg yolk paste, and gently stir with an egg beater.

Step 5: put the egg white into a clean bowl without water and oil, add two drops of white vinegar, beat with electric egg beater at high speed, and add 50g sugar in three times. Hit the egg white and lift the curved sharp corner.

Step 6: take two-thirds of the egg white, add it to the yolk paste, mix well.

Step 7: pour the egg yolk paste into the egg white bowl and mix well.

Step 8: spread tin foil in the baking tray, pour the batter into the baking tray, smooth the surface, and shake a few times to shake out the bubbles in the batter.

Step 9: preheat oven, 180 degrees, heat up and down, middle layer, bake for about 20 minutes. When out of the oven, put it upside down on a piece of clean oil paper or tin foil, tear off the tin foil while it is hot, and put it on the grill to cool.

Step 10: spread the right amount of jam you like, cut one end of the cake with a knife, but don't cut it to the end, gently roll up the cake.

Step 11: roll the cake, wrap it in oil paper, refrigerate for half an hour, set and cut into thick slices.

Materials required:

Eggs: 4

Low gluten flour: 80g

Jam: right amount

Water: 50g

Sunflower seed oil: 50g

Fine granulated sugar: 20 + 50g

Note: it's better to slice one end of the cake with a knife.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet