The biggest difficulty in making cake rolls should be the last step of rolling the cake. I believe many students, like me, often have difficulty baking a cake embryo with complete color, aroma, and aroma, but when rolling it up, the feeling is really frustrating...
Failure time and time again, attempt time and time again, life is about torturing ~ Finally! Dang dang dang!!! I found the perfect recipe for cake rolls. As long as I follow every step of the recipe correctly, I can definitely make a complete cake roll. Success means being bold and careful!~
Qi Feng Cake Roll
By OcieKohler
Recipe Recommendations
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for Qi Feng Cake Roll
1
Pour milk and corn oil into a bowl.
2
Stir until completely emulsified and the water and oil merge.
3
Sieve in the low flour and baking powder.
4
Stir well with a manual egg beater.
5
Add egg yolks in 2 times.
6
Stir well each time, then add vanilla essence and stir well.
7
Put the egg white in an oil-free and water-free container, beat with an electric egg beater until it is rough, add fine sugar several times, and beat until it is wet and frothy.
8
Add the egg white paste to the egg yolk batter several times and cut and mix well.
9
Wrap the raisins with a thin layer of low flour and sieve off the excess flour.
10
Pour the raisins into the cake paste.
11
Lay oil paper on the baking sheet in advance, pour in the batter, and lightly tap it to eliminate large bubbles.
12
Preheat the oven in advance to 180 degrees Celsius for about 15 minutes, and the baked cake will be inverted immediately.
13
Tear off the oil paper while it is hot and let cool slightly.
14
Also prepare a clean oil paper, cover it on the cake, turn it over, and spread it with jam.
15
Also prepare a clean oil paper, cover it on the cake, turn it over, and spread it with jam.