Original cake roll (egg method)

2024-06-29 04:36:07  Views 1 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( 5 )
Milk ( 50g )
Corn oil ( 50g )
White sugar ( 50g )
Low-gluten flour ( 60g )
White vinegar ( a few drops )

How to make original cake rolls (post-egg method)

  • Illustration of how to make original cake roll (post-egg method) 11. Finished product picture
  • Original cake roll (back egg Method) illustration 2

    2.One more

  • Illustration of the original cake roll (post-egg method) 3

    3.Mix milk and corn oil , stir evenly with a hand whisk

  • Illustration of the original cake roll (post-egg method) 4

    4.Sift in the flour, Use a hand mixer to make Z-shaped strokes and mix roughly.

  • Illustration of the original cake roll (post-egg method) 5

    5.Separate egg whites Egg yolk

  • Illustration of the original cake roll (post-egg method) 6

    6. Add egg yolk to the batter and use a manual egg beater to make a line Mix well.The batter will be very fine and can be mixed very quickly.This is the post-egg method

  • Original cake roll( Illustration of how to do the egg method) 7

    7.The important step is to sift the egg yolk paste and use a spatula.The sifted egg yolk paste will be particularly delicate

  • Illustration of how to make original cake roll (back-egg method) 8

    8. Add a few drops of white vinegar to the egg whites and beat at medium speed until white and rich in large bubbles.Add 1/3 of the white sugar.When the egg whites are smooth, add 1/3 of the white vinegar.Beat the white sugar and egg whites until lines appear and add the last 1/3 of the white sugar.Beat until wet peaks appear, and a large curved hook will appear when you lift the whisk.

  • Illustration of how to make original cake roll (post-egg method) 9

    9. Scoop 1/3 of the egg white into the egg yolk paste and stir Evenly, then pour all the batter into the egg white bowl, stir and mix evenly, and turn the egg bowl appropriately.

  • Illustration of the original cake roll (post-egg method) 10

    10.Pour the mixed batter from a height of 15 cm onto the floor Place a baking sheet on a greased baking sheet, use a spatula to smooth the surface, and gently shake it a few times to release large bubbles.

  • Illustration of the original cake roll (post-egg method) 11

    11. Place in the middle rack of the preheated oven, 160 degrees for 25 minutes , or 175 degrees for 20 minutes.After taking it out of the oven, turn it upside down on a grill covered with oil paper, tear off the oil paper on it, roll up the cake roll with the help of a rolling pin, and set it into shape

  • Illustration of the original cake roll (post-egg method) 12

    12.Slice and eat

Tips

1.Use the egg yolk paste method and sift.2.Do not wait until the cake roll is cool before rolling it, as it will easily crack.You can roll it twice.It doesn't need to be rolled very tightly the first time.It will be tight after you unroll it and roll it again.3.Beat the egg whites at medium speed.The egg white paste will be more delicate and stable, and will not defoam easily.

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