Cream cake roll

2024-06-24 21:48:31  Views 2 Comments 0

Health benefits

Eggs: enhance immunity, protect eyes and improve vision
Cream: activate blood circulation and remove blood stasis

Ingredients

Eggs ( 4 )
Low-gluten flour ( 60g )
Milk ( 30g )
Corn oil ( 30g )
White sugar (white egg yolk cream) ( 30+10+10g )
Cream ( 150g )
Lemon juice ( a few drops )

How to make cream cake roll

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    1.Prepare ingredients.

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    2. Beat the egg whites and yolks into different bowls.

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    3.Add corn oil and milk to the egg yolks and stir evenly.

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    4.Add sugar and stir evenly.

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    5.Sift in the low powder and stir evenly.

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    6.Mixed egg yolk paste.

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    7. Add sugar and lemon juice to the egg whites and beat.

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    8. Beat until dry and foamy.

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    9.Put 1/3 of the egg white paste into the egg yolk paste and stir evenly.

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    10. Pour the mixed egg yolk paste into the remaining egg whites and mix evenly, starting from the bottom up When mixing, do not stir in circles.

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    11. Pour into a baking pan lined with oil paper, shake out the bubbles, and preheat the oven at 170 degrees Heat for five minutes, then turn on the upper and lower heat and bake for 20 minutes.

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    12. After the kao is baked, place it upside down on the baking grid, tear off the oil paper, and cover it again Let cool on cake.

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    13. Beat the cream with sugar.

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    14. Spread cream on the cooled cake, and spread it thinly around the edges.

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    15. Place the rolling pin under the greased paper and push the cake upward to roll it up.

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    16. Finished product picture.

Tips

The bowl containing the egg whites should be oil-free and water-free.Lemon juice can be replaced with white vinegar.When mixing the egg yolk paste and egg whites, use the cutting and mixing method.Do not stir in circles to avoid defoaming.

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