Original Cake Roll

Original Cake Roll

1. Weigh all the ingredients you need with a small kitchen scale and distribute them

2. Stir the egg yolk, milk, and corn oil evenly; sift in 60 grams of low-gluten flour, and use a manual whisk to quickly stir evenly

3. Use an electric whisk to open the egg whites to the maximum level to make big bubbles, add a part of sugar (one third) for the first time and continue to beat;

4. For the second time, add a part of the sugar and continue to beat until it has a small point when it is lifted. Add the last third of the sugar and beat it until it is whitish and foamy like a cotton ball

5. Add the whipped egg whites into the egg yolk liquid in two portions, gently and evenly like a stir-frying action

6. 150 degrees in the middle of the oven for 32 minutes

7. If you think this color is too dark, you can adjust the time and temperature

8. Take it out together with the greased paper and wait for it to cool. When it is warm, put a torn fresh-keeping bag on each side, put the dough stick in it, press it down, and wait for the final shape.

9. Then roll forward and wrap the sides tightly

10. Before entering the refrigerator

11. Put it in the refrigerator for more than 30 minutes or take out the slices after overnight