How to make cake rolls

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  1. Separate the egg white and protein, and the basin for whipping the egg white must be water-free and oil-free

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  2.Corn oil, milk , pour the white sugar into the egg yolks, and mix thoroughly with a whisk

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  3.Beat until Fully emulsified completely

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  4.Weigh the flour in advance

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  5. Sieve into the egg yolk paste, be sure to sift, otherwise it will be easy to agglomerate and not delicate enough

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  6. Start beating the egg whites.First pour in one-third of the white sugar.Beat until the egg whites become more abundant and the foam becomes smaller.Then pour in Add one-third of the white granulated sugar and continue beating until lines appear.There is a little resistance from the egg beater.Continue to pour in the remaining white sugar.The lines will become deeper and the resistance will be greater

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  7. Lift the egg beater, the meringue on it becomes straight and will not bend, and the basin also has sharp and sharp corners

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  8. Preheat the oven in advance.Pour one-third of the egg yolk paste into the meringue.Use a scraper to stir up and down.Evenly, then pour in the rest and mix evenly.Wash the raisins in advance, pour them into the medium batter, and stir evenly

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  9. Line a baking sheet with greaseproof paper , pour the batter, shake 2/3 hard to defoaming~

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  10. Place in the oven On the baking sheet, heat up and down, 150 degrees, for 30 minutes.This is based on the actual conditions of your oven.After baking, use a toothpick to poke it in.If the toothpick comes out dry, it means it is ready.The color after baking is very beautiful, golden.

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  11.I am rolling the cake.I use a rolling pin to slowly roll up the cake to shape, and put it in the refrigerator for half an hour., just take it out and cut into discs