Chrysanthemum cake roll
Recently, I was fascinated by the travel drama "Step by Step" and made a chrysanthemum cake roll to recall the plot!
Recipe Recommendations
- eggs of 4
- low powder 60 grams
- water 45 grams
- oil 35 grams
- chrysanthemum two flowers
- white sugar 40 grams
- white vinegar few drops
- sweetening
- baking
- an hour
- ordinary
Steps for Chrysanthemum cake roll
1
Prepare the ingredients.
2
Separate the egg whites and egg whites. Put one-third of the sugar and oil in the egg yolk.
3
Use a blender to beat well, add the oil in three times until the egg yolks turn white.
4
After beating, add water and stir well.
5
Sift in the flour and gently stir well from top to bottom.
6
Sprinkle in most of the chrysanthemums and stir well. Save less chrysanthemums for later use.
7
Drop a few drops of vinegar into the egg white (no water or oil should be included in the container where the egg white is placed), use a blender to make fish eye bubbles at low speed, add a spoonful of sugar, beat at high speed, and add the sugar in three times.
8
Just make the white egg white into a creamy shape.
9
Pour one-third of the beaten egg white into the egg yolk, stir well, and add half of the egg white before stirring.
10
Pour 9 into the last remaining egg white and stir gently.
11
Lay tin foil on the plate, brush with oil, and place in the oven to preheat.
12
Take out the plate, pour in the ingredients, and sprinkle with the remaining chrysanthemums.
13
Place in preheated oven at 160 degrees for 20 minutes.
14
Pour out immediately after roasting. Take the tin foil and roll the cake into a roll.