Original Cake Roll
by Huang Shiren 61
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Separate the egg white and egg yolk and put them into oil- and water-free containers.
2. Add oil, milk and salt to the egg yolk and stir well.
3. Sift in low-gluten flour.
4. Stir until there are no particles and set aside.
5. Add sugar and white vinegar to the egg whites.
6. Beat with a whisk until neutral foaming, with a small hook.
7. Take one-third of the beaten egg white and put it in the egg yolk paste and mix well.
8. Pour into the remaining egg whites.
9. Stir evenly, be sure not to draw circles, otherwise it will easily defoam.
10. Pour it into a baking dish lined with greased paper.
11. Preheat the oven to 160 degrees and bake the middle layer for 25 minutes.
12. The baked cake is put on the baking net with grease paper on both sides.
13. When the temperature is about the same as the hand temperature, place a piece of oil paper underneath, buckle the cake, and remove the original piece of oil paper.
14. Roll into a roll and set for 15 minutes.
15. Cut the shaped cake into sections when you eat it.
16. Soft and delicious, with a glass of milk is a good breakfast.
17. Finished picture.
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