The original cake roll
By VicentaLakin
Recipe Recommendations
- corn oil 50 grams
- eggs of 4
- milk 60 grams
- low powder 100 grams
- light cream appropriate amount
- white sugar 60 grams
- white vinegar few drops
- sweetening
- roast
- an hour
- ordinary
Steps for The original cake roll
1
50 grams of corn oil, four eggs and 60 grams of milk mixed。
2
100 grams of low powder added to egg paste mix。
3
Continue to mix to non-particle-free state paste。
4
A few drops of vinegar or lemonade can also be inserted in an oil-free basin。
5
Next, we're going to take out proteins, first, with a low-speed, electric-pumper of eggs, and then three times with thin sugars or white sugars, namely: the first step: when a thick bubble is out, a white, leaner hair bubble is out, a second step is out, and a few fine threads are made; when an egg-pumper is lifted, the protein paste is in a state of big bend and the hair ends; and the focus is on: not having high-speed strokes, although saving time, but the protein paste is coarse and unstable, as water, and the cake tissue is soft when mixed cakes are made and baked; and at this point, the oven of my house is starting to warm 180 degrees。
6
One third of the protein cream is added to the yolk paste, and the egg is drawn evenly from the bottom. Don't circle so it doesn't melt。
7
Another third of the protein cream is added to the yolk paste, and the egg is evenly mixed from the bottom. Don't circle so it doesn't melt。
8
Finally, the whole of the yolk paste is poured into the protein paste and the egg is pumped evenly from the bottom to the top, so do not circle。
9
Toaster cake paper, pour it in. Shake a little bit and let the cake melt。
10
The size of each oven is different in temperature and time。
11
Take it out, wait for cooling。
12
I mean, it's a little light cream。
13
Roll it up, cut it off