More and more handy cake -- cake roll
Introduction:
"I remember the first time I made a cake roll, I couldn't do anything about it. Cracking was the biggest problem. Later, I used this recipe, but it didn't crack any more. In exchange for the soft taste, it's worth a try."
Production steps:
Step 1: add sugar to the yolk
Step 2: beat the egg to a thick state
Step 3: add the oil in several times, and add the next time after each time
Step 4: add water or milk and mix well
Step 5: sift the baking powder and flour, cut and mix well
Step 6: beat the protein, add sugar in several times, beat until it foams wet, and pull out a curved point
Step 7: first take 1 / 3 of the protein into the egg yolk, cut and mix evenly
Step 8: pour the mixed egg yolk paste into the protein paste, cut and mix evenly
Step 9: pour into the mold, knock out bubbles, put into the oven, 180 degrees for about 20 minutes
Step 10: after baking, spread oil paper on another baking plate, invert the cake, brush salad sauce and meat floss on the surface, brush jam and fruit if you like sweet, etc
Step 11: roll up with a rolling pin
Materials required:
Eggs: 4
Milk or water: 50g
Sugar (egg yolk): 20g
Baking powder: 2.5ml
Low gluten flour: 80g
Oil: 50g
Sugar (protein): 60g
Precautions: 1. Don't beat the protein to the dry foam, otherwise it will crack. 2. Don't bake too dry when baking, otherwise it may crack. 3. When cutting, the knife should be sharp, otherwise it will be not beautiful like me
Production difficulty: ordinary
Process: Baking
Production time: 20 minutes
Taste: other
Chinese PinYin : Yue Lai Yue De Xin Ying Shou De Dan Gao Dan Gao Juan
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