Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 30g ) | Eggs ( 3 ) |
Corn oil ( 30g ) | Milk ( 30g ) |
Sugar ( 30g ) | Sugar ( 20 grams (cream) ) |
How to make colorful cake rolls
1. Prepare two basins without water or oil.Crack the eggs whole and separate the yolks and whites with a spoon.
2. After the egg yolk is ready, weigh the milk, low-gluten flour, and corn oil.
3. Put the milk and corn oil into the egg yolk, then add the low-gluten flour and stir evenly.
4. Beat the egg whites at low speed, and add sugar for the first time when it becomes foamy.
5.Add sugar for the second time
6. Beat again and add sugar for the third time.(You can add more sugar if you like it sweeter.You don’t have to be too particular about the grams of sugar)
7. Beat the egg whites until they have peaks when you lift the whisk but don't fall off.
8. Add the egg whites to the egg yolk paste in three times.
9. Put a piece of oil paper in the baking pan, pour the batter and shake out the big bubbles.
10. Preheat the oven to 150 degrees and bake for fifteen minutes.
11.Put another piece of oil paper upside down to release the mold.
12. Very easy.
13. Whip the cream (I added sugar after beating for two minutes), about five minutes.
14.Apply evenly.
15. Cut into diced mangoes and strawberries.
16.Spread on the cake
17. Just roll it up along the oil paper, cut it and it’s OK!
Tips
1.Ovens have different temperaments, so the time may vary.2.The cake roll baked this time is already shaped, so I cut it directly.If the cake is too thick and difficult to roll, it is recommended to wrap it up tightly and put it in the refrigerator for 20 hours to set.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
