Durian Cake Roll
1.
Stir the milk and corn oil evenly, then add the low flour, stir irregularly with egg soaking, and add the egg yolk (the cake made by the latter method is delicate)
2.
Use egg custard to mark irregularly until the egg batter is delicate.
3.
Add sugar to the egg whites 3 times to make a wet foam (I am lazy to add the white sugar at one time) to make a cake roll. The egg whites cannot be beaten too hard or they will crack when the roll is rolled.
4.
Take 1/3 of the meringue and put it in the egg yolk paste and mix it quickly with egg custard or spatula.
5.
Pour all the egg yolk paste into the meringue and stir quickly evenly.
6.
Pour into the baking tray and shake it lightly (the uneven surface can be smoothed with a scraper)
7.
Preheat the middle layer of the oven at 150℃ for 20 minutes in advance, and then drop from a high place after it is out of the oven (time and temperature are for reference only). After a few minutes, the sides of the cake will be separated from the baking tray (if not, just pick the sides by hand)
8.
Spread grease paper on the cake, turn the baking tray upside down, and the cake pieces will fall off.
9.
Take a close view of the show.
10.
Look at the cake crumbs attached to the gold plate.
11.
If you don't have time to beat the cream, just roll up the cake slices with greased paper.
12.
Put the face up and the towel face down, and spread the cream on your side. The cream is more creamy and thinner at the end (the cream used to make the roll is harder)
13.
Put the durian meat on the cream with a fork.
14.
After rolling, tighten both ends of the oil paper and put it in the refrigerator for half an hour to shape.
15.
Cut into pieces and taste~
16.
Appreciation of finished products~
