Cake roll

Step 1: 1. The yolk is in a water-free and oil-free basin, and the sugar is added to the yolk with an egg-pumper to spread its volume into thicker and darker colours. 2. The salad oil is added in three stages, each of which is evenly mixed with an egg-beater. 3. Add an even mix of milk. 4. Combination of low-banded flour and powdered powder into the yolk, evenly mixed with rubber razors and placed on the side side side。

Step 2: 1. Spread the protein and be careful to wash and dry the instrument. When the protein is sent to the foam, one third of the fine sugar continues to be strewn and the remaining sugar is added twice. Ultimately, the protein is distributed to a wet hair bubble, i.e., when the egg-beater is lifted, the protein pulls out the curved angle. 2. The protein shall be filled in three stages into the yolk bowl, each time from the bottom to the top, without mixing in order to avoid a bubble. 3. Plot the tumbled paste in the baker with the oil paper and shake it a few times so that the air bubbles within the tumbled face. 4. The oven is preheated at 160 degrees, and it is set on a grill for 20 minutes, with gold on the surface。

Step 3: 1. Put a new piece of oil on the table, take out the baked piece of cake and put it on it and tear it to the bottom while it's hot。

Step 3: 2. When the cake is completely cooled, it is covered with cream. Scrolled with oil paper, the cake was rolled up on both ends into candy and placed in a freezer for half an hour。

Squeeze a cream on the top of the cake roll for decoration。

Finally, it's a slice。