#新良第一节烤大赛#rainbow Cake Roll

#新良第一节烤大赛#rainbow Cake Roll

1. Material preparation. (2 volumes)

2. Separate the eggs in two clean bowls without water and oil.

3. Put milk, salad oil, 20 grams of caster sugar in a deep bowl.

4. Beat with a manual whisk until the sugar melts, the color becomes lighter, and the volume becomes larger.

5. Sift in the mixed flour and cornstarch. Stir evenly.

6. Add egg yolks in portions and mix well.

7. Mix the fine batter.

8. Add a few drops of white vinegar to the egg whites and beat them with an electric whisk until they are fish-eye bubbles.

9. Add the sugar in three times and beat until stiff foaming state.

10. Add the egg yolk to the batter and mix evenly, avoiding making circles.

11. Divide the batter evenly into 2 portions, add 2 drops of food coloring to each to form a batter of 2 colors.

12. Put them into 2 piping bags, cut a small hole, and squeeze them on the baking tray with baking paper.

13. Put it in the preheated oven, 160 degrees for 12-15 minutes. After roasting, take out the inverted button and let it cool on the grill.

14. Whip the whipped cream with sugar.

15. Put the cake slices on a clean greased paper and smear the whipped cream.

16. Roll up. Keep it in the refrigerator for more than half an hour.

17. Appreciation of the finished product.

18. Appreciation of the finished product.

19. Appreciation of the finished product.

20. Appreciation of the finished product.

21. Appreciation of the finished product.