Health benefits
Eggs: Protect eyes and improve eyesight
Cocoa powder: Anti-cancer and prevent cancer
Peanut oil: Brain-building, anti-cancer Cancer prevention
Food ingredients
Low-gluten flour ( 65g ) | Eggs ( 4 ) |
Milk ( 50g ) | Cocoa powder ( 15g ) |
Sugar ( 80g ) | Peanut oil ( 40g ) |
Baking powder ( 1g ) | Vinegar ( 3 drops ) |
Whipping cream ( appropriate amount ) | Sugar (put in Medium whipping cream) ( appropriate amount ) |
How to make cream cake rolls
1. All materials.
2. I forgot to take detailed pictures of the separated eggs.Just find something from before to make up for it.Add egg yolks to milk, peanut oil, and 20 grams of sugar and stir evenly.Then stir the low-gluten flour, cocoa powder and baking powder evenly, then sift into the egg yolk basin, stir evenly and set aside.
3. Add 30 grams of sugar to the egg whites and beat until thick, add another 30 grams, and continue to beat.The protein is hook-shaped.
4. Take one-third of the egg white and put it into the egg yolk paste and stir evenly, then add the rest Stir all the egg whites together evenly.Finally, put tin foil on the baking sheet and pour the batter into the baking sheet.Preheat 180 degrees
5. Bake on the middle layer for 15 minutes.
6. Remove from the oven and let cool.Pour in some butter and sugar and beat until thick and textured.
7. Apply evenly to the front.
8.Use the rolling pin to roll up the tin foil in the opposite direction to push the cake to roll up, wrap it and put it in the refrigerator Leave to set in 1 to 2 hours.
9. Cut into pieces after shaping.That’s OK.
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