Microwave Cake Roll
1.
Separate egg white and egg yolk, add 20 grams of fine sugar to beat the egg white
2.
Whip to the point where you pull up the whisk, there can be two small vertical tips. Note that there may be egg whites in the lower layer that have not been beaten, and the whisk should be evenly distributed.
3.
Beat egg yolks with 20 grams of caster sugar until creamy yellow
4.
First add water and vegetable oil to mix, then sift in low-gluten flour, mix well, at this time, the egg yolk paste should be a thick rice paste
5.
Add the whipped meringue in 3 times and mix it with the egg yolk paste using an irregular mixing technique
6.
The mixed cake batter is like a thick milkshake, and the color is goose yellow
7.
The container (can be heated in a microwave oven) is greased to prevent sticking, and pour 100 grams of cake batter
8.
The microwave oven is high in heat, without a cover, heating for about 2 minutes (depending on how much heat your microwave oven is)
9.
Remove the heated cake slice while it is hot, with the rough side facing up, let it cool slightly
10.
Turn over the cake slice, smooth side up, spread it on the plastic wrap, and spread your favorite jam or other materials (such as pork floss, coconut paste, salad sauce, Thousand Island sauce, etc.)
11.
Roll up the cake slices with your bare hands. The cake slices have good elasticity and can be rolled up safely. Then wrap them with plastic wrap, tighten on both sides, and place in the refrigerator for 2 hours to shape.
12.
Take out the shaped egg rolls and cut them into sections; it’s great to eat directly without cutting them. Afternoon tea and breakfast are all suitable.
