Cake roll
Introduction:
Production steps:
Step 1: separate the egg white and yolk, add 1 / 3 sugar and a few drops of vinegar
Step 2: beat the egg beater until it bubbles, then add sugar
Step 3: beat until the egg beater can stand up
Step 4: add low flour, vegetable oil, and water to the yolk
Step 5: beat until there are no particles
Step 6: add 1 / 3 egg yolk into the paste
Step 7: top down mixing
Step 8: after mixing evenly, add protein in several times and repeat the same steps
Step 9: lay a layer of oil absorbent paper on the baking tray, pour in the egg paste, preheat the oven for 170 degrees, and put in the egg paste
Step 10: Fire 170 degrees for 20 minutes, and the color of the cake is brown
Step 11: take it out and prick the last place with toothpick. If there is no cake liquid, it means the cake is baked
Step 12: take another oil paper and cover it
Step 13: buckle it up, spray some water on it while it's hot, lay the oil paper on it, and scratch a few knives on the cake
Step 14: roll up
Step 15: the cake roll is ready, and you can eat it with a few cuts! ~
Materials required:
Eggs: 4
Egg white: 1
Low powder: 68g
Vegetable oil: 32g
Water: 32g
Sugar: 70g
Note: the cake roll can't be baked for a long time, or it can't be rolled up. You can also use 4 eggs. I put it in the cake roll when I have one egg white left, but the baking time is a little shorter when I have one less egg white! ~
Production difficulty: simple
Process: Baking
Production time: half an hour
Taste: sweet
Chinese PinYin : Dan Gao Juan
Cake roll
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