How to make cake rolls

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  1.Here are all the preparation tools.

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  2. Separate the six egg whites from the eggs and place the six egg yolks in oil-free and water-free basins..Put the egg white aside first, add a little salt and oil to the egg yolk, stir well with a manual egg beater, then add milk, stir well

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  3.Sift in low-gluten flour (must be sieved, otherwise it will feel grainy)

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  4. Beat the egg whites at low speed for about 20 seconds.When large fish-eye bubbles appear, add 1/3 sugar.Then beat at medium speed until white and sticky.Add 1/3 sugar and continue beating for a few seconds.After ten seconds, add the remaining sugar.Whisk until small curved hooks appear.You can also whip it until it becomes dry and peaky, just like making chiffon cake, but the texture is slightly different.

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  5.That's it

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  6.Both are good

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  7. Spoon a shovel of beaten egg whites, pour into the egg yolks, stir or cut and mix evenly, then pour all the egg yolk paste into the beaten egg whites and mix evenly in the same way.Place oiled paper on a baking sheet, pour the batter slowly and evenly from a height of 15 cm from the baking sheet, then drop the baking sheet downwards from a height of 20 cm to release air bubbles.

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  8. Forgot to take a photo, pour it into the baking pan.Preheat the oven to 150 degrees for 5 minutes.

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  9. Then the upper and lower tubes on the middle layer are 170 degrees for 15 minutes.Depends on each oven.After the test, take it out while it is still hot, or drop it to shake out the heat, then cover it with a baking mesh, turn it upside down, tear off the oil paper while it is hot, let it cool slightly, brush in the hawthorn sauce, use a rolling pin and oil paper, and roll it into a roll.Twist on both sides like wrapping candy to set.After a while, open the package, sprinkle with chocolate sauce, and cut it open.