Candy Cake Roll
1.
Put 20 grams of corn oil and milk into two containers separately, and use egg whips to fully emulsify. After sieving the low flour, divide it into 2 parts, and put them into two parts of milk corn oil solution that have been emulsified. In, stir until there are no particles.
2.
Add egg yolks and stir in Z-shape until smooth.
3.
Add the egg whites 3 times and add the white sugar, beat until the hooks, divide the egg whites into 2 equal parts, add one part to the pink custard and one part to the original color custard.
4.
Add coloring or toner, mix well, take one third of the egg white and add it to the egg yolk paste, and mix well.
5.
Pour all the egg yolk paste back into the egg whites and stir evenly.
6.
Put the mixed egg batter into two piping bags respectively.
7.
Put greased paper in the baking pan, and alternately squeeze the egg batter of two colors into the baking pan in a diagonal diagonal way.
8.
The oven is 160 degrees, 25 to 28 minutes, the specific temperature feels that the temper of the oven can be adjusted as appropriate.
9.
After being out of the oven, place it on the drying net, take another piece of greased paper and place it on the cake, turn it over and tear off the greased paper, and smear the whipped cream on one side of the cake.
10.
After being rolled up, put it in the refrigerator and freeze for setting.
Tips:
1. The color or toner should be blended with egg yolk smoothly before adding egg whites.
2. The baking time in the recipe is for reference only, because I used a ceramic baking pan, which is thicker than the ordinary baking pan, I added a little time appropriately.
