The original cake roll

Four egg yolks with 50 grams of corn oil, 100 grams of milk evenly mixed。

100 grams of low powder filtered and then poured into the yolk paste. It is then mixed to a non-particle-free face。

A few drops of vinegar or lemonade can also be inserted in an oil-free basin。

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。

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。

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. 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。

Toaster cake paper, pour it in. Shake a little bit and let the cake melt。

The size of each oven is different in temperature and time。

Cool the cake paper。

Then roll it up from the end and freeze it for half an hour。

Cut off both ends, just cut off。

Here's a finished map。