Doodle Cake Roll

Doodle Cake Roll

1. Separate the yolk and egg white of the egg, the egg white basin is water-free and oil-free, and the milk, oil and vanilla extract are mixed and stirred. Sift in the flour and mix well

2. Add egg yolk and stir well.

3. The egg whites are added with 60 grams of sugar in batches and beaten until they become foamy. Lift the egg head and shake it gently with a hook.

4. Take one third of the egg white and add the egg yolk, cut and mix evenly

5. Pour it back into the egg white bowl, cut and mix, and preheat the oven to 170 degrees

6. Prepare small bowls, 15 grams of batter for each bowl, add a little toner and mix well, put it into a piping bag, and cut a very small opening in the piping bag.

7. Draw the line at will, after drawing the first color, send it to the oven to bake for 30 seconds, then take it out

8. Then, the second one, bake for 30 seconds after drawing, then the third and fourth

9. Then put in the batter, shake out bubbles gently, 170 degrees, 16 minutes.

10. After taking it out, it shook out the heat, and buckled

11. Tear off the greased paper and let it dry for one minute

12. Spread greased paper on the surface, turn it over, cut off one centimeter at the beginning, and press the two centimeter wide side with your hands while it’s warm. The elasticity is very good and it is very good

13. Pull the oil paper to roll it up, it's very easy to roll

14. Cut a bevel at the end so that the end is very flat

15. Set it aside for a while

16. Refrigerate the cream, add chocolate sauce to beat, open the cake roll, spread the cream, and less spread the end. Then roll it up, it's very good. Keep it in the refrigerator for more than three hours

17. It's very beautiful~ Doodling at will

18. Let's eat~