How to make pink cake roll (pan version) (babies over 12 months old)

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  1. Prepare ingredients.

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  2. Use oil-free and water-free Basin to separate the egg whites and yolks.

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  3. Add vegetable oil to the egg yolk basin , red dragon juice and sift in low-gluten flour.

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  4. Stir evenly with a spatula.It becomes thick and easy to slide off, fine and non-granular.

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  5.Add a few drops of white vinegar to the egg white , add sugar three times, add the first time and beat the egg white into a rough foam.

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  6. Add sugar and beat for the second time To wet soak.

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  7.Add sugar for the third time, Beat until there are two obvious small peaks when the whisk is lifted.

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  8.Take one third Add the beaten egg whites into the batter and mix while turning in circles until even.

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  9. Mix the cuts Pour two-thirds of the batter into the beaten egg whites, and mix while turning in circles.

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  10.Cut the batter It is fluffy and not easy to slip off.

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  11. Flat non-stick pan brush A layer of oil, and the edges should also be brushed with oil.(This one does not fire)

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  12.Pour in the batter and smooth it out with a spatula or shake the pan to make the batter even.(This one does not fire)

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  13. Cover the pan over low heat and fry for about 2 minutes.Turn over and cook until small bubbles form on the surface.After frying for about 2 minutes, remove from the pan and place on silicone paper.(I had to turn the red dragon fruit into pieces, so I used the mixed batter as shown in the picture above.You must be careful when turning it over, otherwise it will really break into pieces.)

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  14. Roll up the cake while hot, wrap it tightly with silicone paper, tighten both sides like candy, and cool for half an hour.

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  15.After cooling, open and slice.

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  16.Finished product.