Custard Cake Roll

Custard Cake Roll

1. Put the Casida ingredients in a pot and mix and stir them evenly, cook while stirring until a paste, and then remove from the heat. After cooling, cover with plastic wrap and place in the refrigerator for about 1 hour.

2. Crispy biscuits (5 grams of butter, 5 grams of low powder, 10 grams of sugar, 5 grams) are both prepared in advance.

3. Pour milk and corn oil into a bowl, and beat with egg to emulsify.

4. Sift in low powder.

5. Stir irregularly with egg soaking without dry powder.

6. Add 4 egg yolks and mix well (the cake made by the latter method is delicate)

7. Add sugar to the egg whites 3 times to make a wet foam (I’m lazy to add the sugar at once)

8. When making a cake roll, the egg whites cannot be beaten too hard or they will crack when rolled.

9. Take 1/3 of the meringue into the egg yolk paste and mix well.

10. Pour all the egg yolk paste into the meringue and stir quickly evenly.

11. Mix quickly and evenly (do not make a circle)

12. Pour the cake batter into the baking pan and squeeze the custard sauce diagonally.

13. Sprinkle with crispy grains.

14. Preheat the middle layer at 150℃ in advance for 20 minutes in the oven, and then drop from a high place after the oven is out (time and temperature are for reference only)

15. Spread greased paper on the cake, turn the baking tray upside down, the cake pieces will fall off, roll up the two ends with greased paper and tighten the shape.

16. Cut into pieces and enjoy!