#柏翠大赛# Hot Noodle Cake Roll with Mulberry Jam

#柏翠大赛# Hot Noodle Cake Roll with Mulberry Jam

1. Prepare the materials

2. Sifted low-gluten flour

3. Heat the salad oil to boiling and quickly pour it into the flour, mix until there is no dry powder

4. Separate 4 egg yolks and egg whites, and the other whole egg liquid

5. 4 egg yolks plus a whole egg liquid to fully beat

6. Heat the milk on a low heat to 60 degrees

7. Rinse into the egg yolk liquid, stir while flushing

8. 4 egg whites in three times and add sugar to beat

9. Add the egg whites to the egg yolk liquid three times, cut and mix evenly

10. Pour into the baking tray, shake it twice, use a toothpick to stroke the egg yolk paste a few times to remove large bubbles

11. Preheat the oven to 170 degrees, and bake the upper and lower fires in the middle layer for 20 minutes

12. Immediately after leaving the oven, move it into the grilling net and tear off the greased paper around it. When it is not hot, move it to a clean greased paper and reduce to lukewarm temperature.

13. Spread the mulberry sauce on the surface of the cake after cooling down

14. Use a rolling pin to roll up the cake roll and wrap it in greased paper for refrigeration

15. OK! Very beautiful roll cake.

Tips:

1. When spreading mulberry sauce, you should spread more on the side close to you. The rolled egg rolls have more materials in the middle.
2. If you like, you can change the salad oil to butter for better taste.