1.
Separation of egg white and egg yolk
2. 2. Add pure milk to the basin
3. Add salad oil
4. Stir evenly with a manual whisk
5. Sift in low-gluten flour
6. Mix evenly with a Z-shaped manual whisk
7. Then add egg yolk
8. Stir evenly with a manual whisk
9. Put the egg whites in a water-free and oil-free egg beater, add a few drops of lemon juice or vinegar.
10. Whisk the egg whites until large bubbles with an electric whisk at medium speed, and add 1/3 of the fine sugar.
11. Continue to beat with an electric whisk at medium speed until the egg whites are enlarged, and add 1/3 of the fine sugar when there is a slight grain.
12. Continue to beat at medium speed with an electric whisk, and add the remaining fine sugar when there are obvious lines.
13. Continue to beat the egg whites with an electric whisk at a medium speed until the egg beater is lifted, and the meringue can stand up with a small point.
14. Take 1/3 of the meringue and add it to the egg yolk paste.
15. Stir evenly with a rubber spatula or cutting and mixing until no meringue is visible.
16. Pour the stirred batter into the remaining meringue.
17. Stir evenly with a rubber spatula or cutting and mixing until no meringue is visible.
18. Pour the cake batter into the baking pan.
19. Scrape the cake batter evenly with a scraper, do not use force when scraping, just stick to the surface with natural force.
20. Slightly shake a few times, and shake out big bubbles.
21. Put it in the middle level of the preheated oven, heat up and down 170 degrees, and bake for 25 to 30 minutes.
22. After being out of the oven, pull out the greased paper and put it on the baking net, tear off the greased paper on all sides and wait for the cake to cool.
23. After a little bit of residual temperature, cover it with a piece of greased paper, and then turn it sideways.
24. Carefully tear open the greased paper.
25. Cut off the uneven four sides (cut up and down diagonally, cut right and left vertically)
26. When rolling, use the rolling pin to roll the oil paper into the rolling pin while pushing the cake into a roll.
27. After the whole roll is finished, wrap it with greased paper and set the shape for 10 minutes.
28. Open oil paper
29. Cut into sections
Tips:Original four small rolls, the oven is made with Changdi Baking Man CRTF32K
