1. To prepare the ingredients, 4 eggs are separated from the egg white and the yolk. We first make the egg yolk paste, add milk and corn oil to the egg yolk, and mix it with a manual stirring rod.
2. Sift the low-gluten flour into the egg batter. The low-gluten flour must be sieved. One is to prevent the flour from clumping and affect the delicateness of the cake, and the other is to make the cake more fluffy and softer.
3. Still use a manual stirring rod to mix evenly, either "one" shape or "Z" shape can be used. Don't stir in circles, it will tend to become ribs, which will affect the fluffy of the cake. The beaten egg yolk paste is delicate and smooth, slightly thick, just like the picture. The egg yolk paste is mixed and set aside for later use.
4. Now let’s start to beat the egg whites. First add lemon juice to the egg whites. If there is no lemon juice, use white vinegar. Turn on the electric whisk to beat. When fish-eye bubbles appear, add one-third of the fine sugar and continue to beat the egg whites.
5. When the egg batter becomes delicate, add the remaining half of the fine sugar. When the egg batter has lines, add all the remaining fine sugar and continue to beat. Until the egg beater is gently pulled up, the egg white is in a large hook state, and the egg white is completely sent. If you continue to pass it, it will overdo it, and the cake roll will easily crack.
6. First preheat the oven, top the heat to 185 degrees, and lower the heat to 170 degrees to preheat for about 10 minutes. Take a small part of the beaten egg whites into the egg yolk batter, and mix it evenly like a stir-fry. This step is not to stir at will, otherwise the egg batter will also defoam.
7. Then pour it back into the egg white bowl, and mix it evenly like a stir-fry. Use a spatula to stir evenly, and mix the egg whites in the corners.
8. The mixed cake batter is thick and delicate, but it will still flow smoothly, just like the state in the picture.
9. Cover the baking tray with baking paper. I used a 28×28 baking tray. Pour the mixed cake batter into the baking tray and arrange it smoothly.
10. At this time the oven has also been preheated, put the cake batter in the oven, or at the preheated temperature, in the middle of the oven, bake for 20 minutes.
11. When the time is up, the cake is ready to bake, quickly out of the oven, take out the cake paper and put it on the baking net, let it dry to hand temperature, and roll it into a roll.
12. After the cake is baked, it should not be left in the oven for too long, as this will cause the cake to shrink. Friends who like to eat cream can also whip some cream into it, but remember, you must buy animal cream instead of vegetable cream!
Tips:Finally, we still have to talk about the reasons why the cake rolls are cracked and sticky. Over-spending the egg whites, too long baking time, too close to the top tube, and problems with the roll cake will cause the cake roll to crack and fail to roll up. Insufficient time to bake the cake, insufficient temperature, or failure to bake the cake in time, will cause the cake to shrink.
There is also the oven problem. Each oven has a temperature difference. Some are too high and some are too low. When you usually bake things, pay more attention to your own oven, record the time and temperature of your oven, and make adjustments in time. In this way, you can master your own oven temperament and make successful works every time.
