The original cake roll

By VicentaLakin

The original cake roll
SIMPLE FORMULAS, SIMPLE OPERATIONS, AND IT'LL BE VERY, VERY GOOD. IT'S THE FIRST TIME I'VE FOUND OUT THAT THERE'S NOT MUCH TO DO, BUT IT HAS TO BE SHARED BECAUSE IT'S DELICIOUS AND WORTH A TRY! FOR THE FIRST TIME, WITH LIGHT CREAM, THIS TIME WITH CATHEDRAL SAUCE, YOU CAN MAKE IT YOURSELF, RUB THE JAM, AND PUT SOME FRUIT YOU LIKE. IN MY FAILED N, THE CAKE ROLL WAS NEVER SUCCESSFUL, AND SINCE THEN ONLY THE WORD "FEAR" WAS MENTIONED. WHEN I FIRST LEARNED HOW TO BAKE, I THOUGHT ABOUT IT WITH FRESH ENERGY. HOW DOES IT MEAN HERE... TO CUT THE EDGES... HOW BEAUTIFUL IT IS... TO THINK TOO MUCH, TO FAIL AT THE MOMENT OF THE ROLL... AND THEN TO TRY DIFFERENT FORMULAS AND CONTINUE TO FAIL, AND IT TURNS OUT THAT IT'S NOT BECAUSE I'M TOO CONFIDENT THAT I CAN'T UNDERSTAND HOW THEY DID IT? ONE DAY, I FOUND THIS BOX ONLINE, AND IT WAS FOR MORE THAN TWO MONTHS. ONE WAS AFRAID TO TRY TO GET HURT AGAIN, AND THE OTHER THOUGHT IT WAS VERY DIFFICULT TO GET A PICTURE OF THE BEAUTY OF THE CAKE. UNTIL THE LAST FEW DAYS, WHEN A CAN OF LIGHT CREAM WAS OPENED, IT WAS TO BE CONSUMED AS SOON AS POSSIBLE... AND AGAIN IN MY STATE OF DISCOMFORT. AFTER DEFEAT, PEOPLE TEND TO BE CAREFUL, AT THE MOMENT OF THE ROLL, ALL KINDS OF PANICS, THEY DON'T KNOW WHERE TO PUT THEIR HANDS... UNEXPECTEDLY, UNBREAKABLE, VERY SOFT AND DELICATE

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Steps for The original cake roll

  • Make The original cake roll step 0
    1
    Take all the food ready: separate egg clears, yolk, powder sifted, butter melted
  • Make The original cake roll step 1
    2
    20 g fine sugar in yolk
  • Make The original cake roll step 2
    3
    Smiling, slightly white
  • Make The original cake roll step 3
    4
    Protein, added three times to white sugar, strewn to seven distributions, drops slowly, textures do not disappear quickly (before wet hair bubbles)
  • Make The original cake roll step 4
    5
    Yellow, add protein and mix it with a manual omelet
  • Make The original cake roll step 5
    6
    The powder is sifted into an egg paste, and the rubber razor is evenly mixed
  • Make The original cake roll step 6
    7
    Join the melted butter and get as even as much as possible on the razor, so that it spreads indirectly on the paste, evenly
  • Make The original cake roll step 7
    8
    The pasta slowly pours into the oven, flattens, bows down the bubble
  • Make The original cake roll step 8
    9
    IF YOU PUT IT IN A PREHEATED OVEN, 200°C, MID-LEVEL FIRE, 10-15 MINUTES, THEN YOU'LL BE ABLE TO RIP THE BOTTOM OF THE OIL PAPER
  • Make The original cake roll step 9
    10
    It's not hot, it's cut, it's more beautiful
  • Make The original cake roll step 10
    11
    Erase
  • Make The original cake roll step 11
    12
    Rolling edges, gently pushing the scepter, as tight as possible, evenly, wrapped with oil paper, refrigerated for more than 30 minutes, cut to eat

    • The original cake roll Make Tips

    Here is an introduction to cake rolls; you can freely mix and match the filling. Recipe from Yanse Blog. Baking: 200°C, middle rack, top and bottom heat, for about 10-15 minutes. One 25cm square baking pan. Preparation: Separate egg whites and yolks; sift dry ingredients; heat and melt butter; line the baking pan with parchment paper. *Please bring the eggs used in baking to room temperature in advance.* *Sometimes lumps appear when mixing dry ingredients; this may be due to how the flour is stored or its storage time. To avoid this, try to sift it several times.* *Using a manual whisk to beat the egg whites will result in a finer texture. Don't be afraid of the effort!* *Using a manual whisk to mix the yolks and whites is uncommon here, but through observation, you will find that the stable egg whites will not deflate during mixing; instead, the texture becomes even finer.* *Keep the melted butter at room temperature; overheating will cause deflation (after heating over a water bath, turn off the heat and leave it in the pot to maintain a certain temperature).* *Preheat the oven in advance; set the specific preheating time according to the size of your own oven.* *The choice of filling is not limited to a single option; as long as you put more at the starting edge and less or leave it blank at the tail end, it will be fine.* *The temperature of the cake sponge should not be too low, as this may cause it to crack. Roll the edges while it is still warm.* *You do not necessarily need a rolling pin; sometimes I find it redundant. As long as you use a gentle touch, there will be no problem.*

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