Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 2 ) | Low flour ( 40g ) |
Milk ( 20g ) | White sugar ( 40g ) |
Walnut oil ( 10g ) | Whipping cream ( appropriate amount ) |
Lemon juice ( appropriate amount ) |
How to make small cream cake rolls
1.Two clean containers without water, Separate the egg whites from the yolks.
2. Add a few drops of lemon juice to the egg white.
3. Beat the egg whites with a whisk until foamy, and add 10g of sugar.
4. Beat until there are texture and add 10g of white sugar.
5. Beat the egg whites until they form sharp corners when you lift the whisk.
6.Add 20g milk, 40g low flour, 10g sugar and 10g oil to the egg yolk and stir evenly.
7. Add 1/3 of the beaten egg whites to the egg yolks and mix evenly.
8. Add it to the remaining 2/3 of the protein.Mix well up and down.
9.Put oil paper on the baking tray
10. Spoon in the mixed ingredients.
11. Preheat the oven to 160 degrees for 10 minutes, then bake the cake for 10 minutes.
12. After baking, place it upside down on the Internet.
13. Beat the light cream with 10g of sugar.
14.Tear off the oil paper from the cake.
15.Apply the cream evenly
16.Roll up.
17. Cut into sections and serve on a plate.
Tips
1.My ingredients are not weighed, they are based on approximate proportions.The ratio of cake flour: sugar: milk: walnut oil is about 2:2:1:0.5.(An egg is about 50g, you can refer to it)
2.You don’t need walnut oil, corn oil can also be used.
3.The cream I use is from Nestlé, so I need to put the basin in ice water to whip it up.
4.The oven temperature is for reference only and should be based on the temperature of your own oven.
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