How to make strawberry cake roll

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  1.Weigh the ingredients, separate the egg whites and yolks, Put them into water-free and oil-free containers respectively.The basin containing the egg whites should be slightly larger.

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  2. Mix water and corn oil, stir until emulsified, and no obvious oil stars can be seen.

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  3.Sift in the low flour and mix in a straight line until the dry powder is no longer visible.

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  4.Add egg yolk, still cutting in a straight line and mix until smooth, do not over mix, set aside spare.

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  5. Add white vinegar and 1/3 powdered sugar to the egg whites, use an electric egg beater at low speed to beat Beat the egg whites until they are fine and foamy, then add 1/3 of the powdered sugar, continue to beat until the egg whites are thicker and have texture on the surface, then add the remaining powdered sugar.

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  6. Continue to beat at low speed until wet foam is formed, and a large sound appears when the egg beater is lifted.Hook.

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  7. Add the meringue to the egg yolk paste in three times, stirring evenly each time Just join next time.

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  8. Preheat the oven to 150 degrees.Pour the batter into a baking pan lined with oilcloth.Pop out the bubbles.

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  9.In the middle layer of the oven, heat up and down, 150 degrees, for 20 minutes.

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  10. After baking, turn it upside down on the drying net, tear off the oilcloth while it is hot, and let it cool Finally, place it on a clean chopping board and cut some edges of the cake.

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  11. Cut the cake into appropriate sizes and place it on a clean oilcloth and spread it evenly Jam, spread with strawberry slices.

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  12. Roll the cake into shape and let it cool before cutting into pieces.

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  13.The delicious and beautiful cake roll is ready.