Cream cake roll

2024-06-29 20:51:18  Views 1 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Low-gluten flour ( 80g )
Milk ( 40 grams )
Eggs ( 4 pieces (about 230 grams) )
Sugar ( 60 grams )
Cream of tartar ( 1g )
Salad oil ( 40g )
White vinegar ( 3 drops )
Vanilla extract ( 2g )
Whipping cream ( 100g )
White sugar ( 10 grams )

How to make cream cake roll

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    1. Prepare the materials and separate the egg white and egg yolk.

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    2. Add 20 grams of sugar, 40 grams of milk and 40 grams of salad oil to the egg yolks and stir thoroughly.Sift in the flour in two batches and mix evenly.

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    3.Add a few drops of white vinegar to the egg whites, stir counterclockwise with a whisk, and fish-eye bubbles will appear.10 grams of sugar.

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    4. Continue stirring until foam appears and add 15 grams of second sugar.

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    5. Stir until the foam is fine, add 15 grams of sugar for the third time, and add vanilla extract.

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    6.Continue to stir until hard hooks appear.

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    7. Take 1/3 of the beaten egg white and put it into the egg yolk paste prepared before, and draw Mix well with a cross.

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    8. Pour the egg yolk paste with egg white into the remaining 2/3 egg white, and draw Stir evenly with a cross cross

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    9. Line a baking sheet with oiled paper, pour in the mixed cake batter, and shake When bubbles appear, preheat the oven to 160°C and bake for 18 minutes.

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    10. After the cake is baked, tear off the oil paper and let it cool.

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    11. Add 10 grams of sugar to the whipping cream, beat until solid, turn the cake side Place it on the cake and place it with parchment paper, spread the cream evenly on the cake.

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    12. Roll up, wrap it in oil paper, and put it in the refrigerator for half an hour.

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    13. Cut, OK.

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