Custard cake roll(ka shi da dan gao juan )

Custard cake roll

Introduction:

"Cake roll is also my favorite. Sometimes it's cracked. Keep working hard Today's recipe used to be 3 eggs. There are only 2 whole eggs at home. It's used with the remaining protein of kastar. It's very delicate... "

Production steps:

Step 1: knock the yolk into the plate, add 10g sugar and stir until the sugar melts

Step 2: add corn oil and stir

Step 3: add milk and stir to blend

Step 4: sift in the low powder

Step 5: mix until there are no particles in the batter, set aside~

Step 6: add 30g white sugar into the protein in three times, and beat it with electric egg beater until it is wet and foamy (that is, lift the egg beater to pull up the long hook)

Step 7: divide the egg yolk paste and protein cream into three times, and mix them up and down evenly

Step 8: pour into the oiled paper baking tray and smooth the surface as much as possible

Step 9: put in the preheated oven, 180 degrees, middle layer, 20 minutes. It's ready to be cooked

Step 10: when the cake cools, turn it over and squeeze on the custard sauce

Step 11: roll up and refrigerate (I made it in the evening and took it out the next day)

Step 12:

Materials required:

Egg yolk: 2

Protein: 3

Milk: 30g

Sugar: 10 + 30g

Low powder: 55g

Salad oil: 20g

Note: 1. Check whether the cake is cooked. You can tap the surface of the cake with your hand. It is elastic and does not stick to your hand. The dent on the surface can rebound quickly or insert toothpick into non stick batter. If there is crack on the surface, it will crack when rolling. 2. Oven temperature is for reference only. 3. It is also good to make an original flavor roll~

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ka Shi Da Dan Gao Juan