How to make Strawberry breeze cake roll

Recipe Recommendations

eggs of 4
low-gluten flour 80 grams
milk 55 grams

sweetening
baking
an hour
ordinary

Steps for Strawberry breeze cake roll

1

Ingredients required: 4 eggs, 80 grams of low-gluten flour, 50 grams of fine granulated sugar (with protein) 25 grams (with egg yolk), 55 grams of milk (because there is no milk at home, milk powder is directly brewed, 5 grams of milk powder, 50 grams of plain boiled water) does not affect the finished product.

2

Divide the eggs. Make sure that the container holding the egg white is water-free and oil-free, and no egg yolk can be mixed into the egg white. Add sugar to the egg whites in 3 times, and use an egg beater until close to hard foam (lift the egg beater to pull out the small horns).

3

Add the egg yolks in the fine sugar and stir well, then add the milk and continue to stir well.

4

Sift the low flour into the egg yolks, turn it over a few times with a rubber spatula to make part of the flour moist, and never circle it.

5

Then use an egg beater to beat the unfinished flour at medium speed for about 10 seconds. Don't worry about the tendons, because this process is very short, and the flour is beaten before it has time to develop the tendons (this process must be short, the tendons will develop over time, and the baked cake will turn into omelet)

6

After the batter is mixed, first dig 1/2 of the egg white into the batter, turn and mix evenly (no circles can be used).

7

Pour 6 into the remaining egg whites and continue to copy evenly until the color is the same. At this time, the cake paste is ready. The cake paste should be relatively thick and delicate.

8

Pour the accompanying cake paste into a baking sheet covered with oil paper until it is thicker.

9

Use a spatula to straighten the cake batter, shake the baking sheet a few times to shake out the air bubbles inside and smooth the surface. Place in a preheated oven at 180 ° C for 20 minutes.