Little Sijuan Who Doesn’t Crack and Doesn’t Peel, It Turns Out to be So Easy to Make
1.
Separate the eggs, put the egg whites and egg yolks into clean bowls
2.
Add 10g sugar to the egg yolk and stir
3.
Corn oil, milk, stir well and blend
4.
Sift in low-gluten flour and mix well
5.
Sieve the egg yolk paste again, it will be more delicate
6.
Whip the egg whites, add sugar in three times, and beat until moist foaming (small hook state)
7.
Add the meringue to the egg yolk paste in batches and mix, cut and mix evenly
8.
Pour it into a baking tray lined with greased paper, smooth it, and drop it to shake out big bubbles
9.
Roll the cake into the oven and bake for 18-20 minutes, preheat the oven to 175 degrees in advance
10.
Bake until the surface of the cake is colored and cooked thoroughly, take out the cake, lightly drop the cake to make it hot
11.
Remove the baking tray, place it on the grill and let it cool for a while, then use another piece of greased paper to turn the cake over, tear off the greased paper
12.
Wash the strawberries and cut some of them for later use
13.
Add whipped cream and sugar and beat until firm
14.
Assemble the cake roll: put oil paper under the cake slice, smear cream and strawberries
15.
Use a rolling pin to help roll up the cake
16.
Wrap it in oil paper and put it in the refrigerator for 30 minutes
17.
Cut pieces, decorate
18.
It's done, super perfect little four-volume gentleman, without cracking or peeling!
Tips:
1. The meringue should be sent carefully, and it is best to use it immediately
2. The temperature of the household oven is slightly different, and the baking temperature and time can be adjusted appropriately according to the own oven
3. The baking time of cake slices should not be too long, otherwise the surface will be too dry and it will cause cracking during the roll.
4. After taking out the cake, put it on the grill and let it cool. Cover the surface with a piece of grease paper to prevent excessive water dispersion and dry surface.
5. It is best to roll the cake within one hour after baking, it will cause cracking when the roll cake is rolled when it is used for too long.
6. Whipped cream should not be sent for too long, it is also ready to use
