How to make raisin cake roll

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  1.Prepare materials.

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  2. Separation of egg white and yolk.

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  3. Add the egg yolks and sugar and mix well.

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  4. Add milk and corn oil and mix well.

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  5. Sift the low-gluten flour and stir evenly.

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  6. Add an appropriate amount of salt or vinegar to the egg whites and beat at low speed until the fish eyes are foamy.Add one-third of the sugar.

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  7. Beat the eggs at high speed until the fine foam becomes thick and add one third of the sugar.

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  8.Continue to beat at high speed until lines appear and add the remaining sugar.

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  9. Beat until you can pull out the hook (wet foaming state).

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  10. First add one-third of the egg whites into the egg yolk paste and mix evenly.

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  11. Pour the mixed egg yolk paste back into the remaining egg whites and mix evenly.

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  12. Sprinkle raisins in the baking pan, pour the egg liquid into the baking pan, and then sprinkle Add some raisins, flatten them with a spatula, and shake them twice.Put it in the oven and bake at 130 degrees for about 20 minutes.

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  13. Take out the inverted buckle, tear off the oil paper, touch the jam and roll it into a roll, put it in the refrigerator for a few days Set in minutes.

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  14. Once it is refrigerated and set, it can be cut into pieces and eaten.