
Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 120g ) | Milk ( 75 Grams ) |
Corn oil ( 60 grams ) | Eggs ( 6 ) |
White sugar ( 105 grams ) | White vinegar ( A few drops ) |
How to make milk cake rolls

1.Separate the egg whites and egg yolks and put them in a water-free and oil-free container

2.Add 30 grams of sugar into the egg yolks and beat with a whisk until combined and no particles

3.Add milk and corn oil, stir until evenly

4.Sift in low-gluten flour in batches

5.Stir until there are no particles and set aside

6. Beat egg whites until coarse foam, add 25 grams of white sugar and two or three drops of white vinegar

7. Beat until fine foam, add 25 grams of sugar at a time

8. Beat until smooth, then add 25 grams of sugar

9.Beat until the whisk has a small sharp edge

10.Add part of the egg white to the stirred egg yolk and mix evenly

11. Stir evenly Add the rest again until all is added, stirring evenly each time (you can preheat the oven to 180 degrees at this time)

12. Line a baking pan with oiled paper, pour in the mixed cake batter, and shake it a few times to knock out the air bubbles

13. Place the cake in the middle rack of the oven at 180 degrees for 20 minutes.After baking, turn the cake upside down and unmold it to dry for a while

14.Put new oil paper on the surface, buckle it and start rolling
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15.Roll it up like sushi, put it in the refrigerator to refrigerate and set

16.It’s time to start! Delicious cake.
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