# Fourth Baking Contest and is Love to Eat Festival# Jam and Spot Rolls

# Fourth Baking Contest and is Love to Eat Festival# Jam and Spot Rolls

1. After separating the protein, add a few drops of lemon juice and add a total of 45 grams of caster sugar in portions to beat the egg whites.

2. Dispense to the wet foaming state as shown in the figure.

3. Put 4 egg yolks, pure milk, corn oil, and 20 grams of caster sugar into a basin and stir until the sugar melts.

4. Sift in the low-gluten flour and mix until there are no particles.

5. Mix the egg white batter and egg yolk batter.

6. Take 2 tablespoons of cake batter, add 5 grams of cocoa powder, and mix well.

7. Pour the cocoa batter into the original batter and stir it a few times (don't mix it completely).

8. Brush a 13-inch rectangular non-stick baking pan with butter.

9. Pour in the batter and shake out large bubbles. After preheating the oven at 180 degrees for 5 minutes, put it in the middle layer and bake for 20 minutes.

10. After being out of the oven, buckle and release the mold, then put a piece of oil-absorbing paper on the cake body, turn the cake body over, the front door faces upwards.

11. Make a shallow mark every two centimeters and smear strawberry jam.

12. Roll up the cake tightly and set the shape for 30 minutes.

Tips:

The key to making cake rolls is to beat the egg whites, not too hard, and not too long when baking to avoid excessive evaporation of water. Since it is not rolled cream, there is no need to wait for it to cool, and the sauce can be rolled up while it is hot.