Cake roll
By VicentaLakin
It's more often made than a cake that suits my son's appetite, and I've adjusted the amount of oil here to feel healthier!
Recipe Recommendations
- low-gluten flour 160 grams
- eggs of 8
- corn oil 80 grams
- fine sugar 120 grams
- qingshui 120ML
- vanilla extract 2ML
- white vinegar appropriate amount
- salt appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Cake roll
1
Get all the food
2
Separate the yolk from the protein with two clean, water-free basins, be careful not to break the yolk
3
put 80 g corn oil in the yolk
4
Add 120 ml of clean water evenly
5
sifting 160g low-banded flour and 2g salt, blending, with the best conditions
6
The pasta is evenly mixed with one to two drops of vanilla
7
the protein goes with two drops of white vinegar and 40 g fine sugar to bubbles
8
two more times to add the remaining 80 g fine sand. sugar
9
When you hit the egg-beater, it's a soft pointer
10
The proteins are added to the yolk paste twice and evenly by cutting. I'm not sure
11
Quickly blended into thin cake
12
Bread and oil paper
13
It's pouring in
14
The oven's preheated, 160 degrees medium, 25-30 minutes. The temperature varies from one oven to the next
15
Take it out with it, then take it out slowly
16
Cut it open in one third of the cake. Don't cut it off
17
Roll it up slowly, wrap it in paper
18
I've been using both the front and the back rolls here, so I've been using two, if I can cut the amount of food in half
19
Reverse effects
20
Positive Volume Effects
21
Rolling backwards
22
Done
23
Done