How to make original cream cake roll

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  1.Prepare the required materials

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  2.Egg white and Separate the egg yolks into two water-free and oil-free basins.Add milk, 20 grams of sugar, and 25 grams of oil to the egg yolks.Stir evenly

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  3.After stirring evenly, add the sifted low flour and stir up and down until there is no powder.It will form a thick paste as shown in the picture

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  4. Add three drops of lemon juice to the egg whites.If you don’t have it at home, you can use vinegar instead.

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  5.When using an electric egg beater to beat the fish into bubbles, add 15 grams of white sugar

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  6. When the egg whites are beaten for the second time and become white, add 15 grams of sugar and beat until they are between wet and hard peaks.Lift the egg beater.Just make it a curved shape, don’t beat it too dry, otherwise it will crack when rolled

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  7. Divide the beaten egg white into two parts, add it to the egg yolk paste and stir evenly

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  8.Down Pour into the baking pan and pop the bubbles

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  9. Roast at 120 degrees for 25 minutes, according to Home-made oven temperature adjustment

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  10.The baked egg rolls are turned upside down and dried on the grill Cool

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  11.100 grams of cream and 10 white sugar, add to a water-free and oil-free basin and beat over ice Apply until hard, cut off the edges of the cake roll with a knife, spread it on the surface of the cake roll, and roll it up with a rolling pin

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  12.Wrap it in oil paper and roll it up like this, put it in the refrigerator for half an hour and then slice it

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  13.Have a piece of breakfast

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  14.Finished productp>