How to make chiffon cake rolls

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  1.Separate the egg white and egg yolk, and the basin holding the egg white should be oil-free and water-free;

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  2.Pour the milk, corn oil and 20 grams of white sugar into another basin, stir evenly with a manual egg beater, then pour in the egg yolk and stir until completely combined; sift in the low-gluten flour and stir until there are no particles;

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  3. Add the remaining white sugar to the egg whites in three batches, the first time is to beat until it reaches a rough foam state; p>

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  4.The second time is to beat to a fine foam state;



5.The third time is to send it until there are lines;

• 6. Beat the egg whites until the egg beater forms an angle;
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  7. At this time, turn on the oven and heat it to 170 degrees, then lower the heat to 150 degrees to preheat in advance, then pour one-third of the egg white into the egg yolk paste, and stir evenly;

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  8. Then pour the egg yolk paste into the basin containing the egg whites and stir evenly; p>

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  9. Make sure to mix evenly, but do not mix too much to avoid defoaming; p>

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  10. After mixing well, pour it into a baking pan lined with greaseproof paper, shake it twice, and shake it.Make bubbles; send to the oven;

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  11. Bake for about 15 minutes and take out;

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  12.Tear off the greaseproof paper while it is hot and let it cool;

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  13. Spread the candied nectarine filling that has been cooked in advance;

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  14. Roll up and shape, cut into pieces and enjoy!