#aca烤明星大赛# Small Four Cream Cake Roll
1.
Prepare relevant ingredients
2.
Stir evenly in the sugar and egg yolk
3.
Add milk and stir well
4.
Pour in canola oil and stir well
5.
Sift in low-gluten flour
6.
Stir it into a particle-free batter for later use
7.
Add a little salt and lemon juice to the egg whites
8.
Add the caster sugar three times
9.
Send to neutral foam
10.
To 1/3 of the egg white paste to the egg yolk bowl, stir evenly with a spatula
11.
Pour it back into the meringue batter, and quickly mix it into a smooth cake batter
12.
Pour into a gold plate lined with greased paper
13.
Put it into the middle and lower layer of the preheated oven: bake at 180 degrees for 15 minutes
14.
When time is up, take out the baking tray, lift the greased paper and move it to the surface of the chopping board, and cover with a piece of greased paper.
15.
Take this opportunity to mix whipped cream and sugar until it is patterned and put into a piping bag
16.
Quickly turn the slightly hot cake onto a clean greased paper, then spread the whipped cream evenly and do a few strokes behind the bottom to avoid breaking
17.
Roll up from bottom to top with oiled paper, tie both ends to fix the shape for half an hour
18.
Squeeze in whipped cream and chocolate candy to decorate later
19.
Finished picture
Tips:
1. Small four volumes: As the name suggests, all materials start with 4, which is easy to remember and delicious
2. Protein beaten: control between wet foaming and rigid foaming
3. The time and temperature provided depend on the situation of your own oven, and the surface should be golden.
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