How to make cake rolls

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  1.The cake roll is ready!

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  2. All materials are weighed and ready, and two basins without water or oil are prepared.

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  3.Separation of protein and egg white.

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  4. Add water and corn oil to the egg yolk and I use an egg beater to stir until completely combined.

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  5. Sift the low-gluten flour into the egg yolk liquid.

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  6.Use egg beaters and stir evenly until no dry powder forms.Make horizontal strokes and do not stir in circles.

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  7. Line the baking sheet with oiled paper in advance and preheat the oven at 160 for 10 minutes.

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  8. Add a few drops of white vinegar to the egg whites and beat until rough, add one-third of the fine sugar, and then Continue to beat until smooth and add one third of the sugar.

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  9. Continue to beat until there are textures, then add the last third of the fine sugar and beat until nine points., just lift the egg and draw it with a hook.

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  10.Put one-third of the egg whites into the egg yolk liquid and stir evenly, like stir-frying.Mix or mix.Do not stir in circles.

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  11. Pour the evenly mixed egg yolk liquid back into the egg whites, and continue mixing as before Evenly.

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  12.The mixed egg liquid is fine and flowable.Pour it into the baking pan and try to Use a knife to smooth the surface.

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  13. Bake in the middle and lower rack of the preheated oven at 160 degrees for 30 minutes.My oven has 4 layers.If it has 3 layers, put it on the middle layer.

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  14. When the time is up, place a layer of oil paper on the upside-down cake and tear off the oil paper underneath while it is hot.

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  15. Let cool slightly, squeeze in an appropriate amount of condensed milk and sprinkle with some grated coconut.

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  16. Use a rolling pin to roll it up.Don’t roll it too loosely.

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  17.Put it in the refrigerator for two hours and then take it out and cut it into the thickness you want.

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  18. Beautiful cut! It’s great for breakfast or lunch!