1. Separate the egg white and egg yolk; add lemon juice to the egg white; add 30 grams of white sugar in batches, and use an electric whisk to beat until it is wet and foamy
2. Add 20 grams of white sugar to the egg yolk and beat until white; add milk and oil and mix well; sieve into low-gluten flour, mix evenly by cutting and mixing, and mix into a particle-free egg yolk paste
3. Add 20 grams of white sugar to the egg yolk and beat until white; add milk and oil and mix well; sieve into low-gluten flour, mix evenly by cutting and mixing, and mix into a particle-free egg yolk paste
4. Pour the mixed batter into a baking tray, preheat the oven, 160 degrees, upper and lower heat, the second to last layer, bake for 25 minutes; after baking, immediately remove the cake from the oven and let cool
5. Wash the chestnuts, cook them, and then peel them for later use; pour the peeled chestnuts into the barrel of the wall breaker, select the filling button, start the machine and wait for the program to complete automatically
6. Add 30g of white sugar to the whipped cream and use an electric whisk. Take 100g of chestnut paste and add it to the whipped cream. Whisk evenly, then evenly spread it on the cake slices in the air, then roll up and put in the refrigerator for half an hour to form Finally, squeeze the remaining chestnut sauce on the surface of the roll to decorate
Tips:The egg whites can’t be beaten, as long as they get wet and foamy, which is a soft tip state.
