Cake Roll
1.
Preheat the oven, add 10 grams of fine sugar to the egg yolk, mix well with a manual whisk, then add corn oil and mix well
2.
Add milk and mix well, then sift in the sifted low powder, mix with spatula until there is no particle egg yolk paste
3.
Sift the egg yolk paste and set aside
4.
Add a few drops of lemon juice to the egg white, beat at low speed until large bubbles, add 10 grams of fine sugar, beat the egg whites to a thicker state at medium speed, add 10 grams of fine sugar for the second time, beat until lines appear, and add 10 grams of fine sugar for the third time Sugar, beat until softer sharp corners appear, that is, wet foaming
5.
Add one-third of the egg white to the egg yolk paste, mix quickly, then pour into the two-thirds of the egg white, and again quickly and lightly cut and mix evenly.
6.
Pour it into a mold covered with greased paper, smooth it, and shake it from a high place.
7.
Put it in the middle of the oven at 180 degrees for 18 minutes, then heat for 3 minutes, observe the color
8.
Bake it, shake it, take it out and put it on the grilling net. If it is rolled, cover it with a layer of greased paper. When it is warm, turn it over and tear off the tarp
9.
You can start to spread the cream, put the fruit, and roll it
