1. Put the salted cherry blossoms in a clean bowl, pour half a bowl of water, soak for 2 hours, change the water 2-3 times during the period, soak the cherry blossoms.
2. Then use a kitchen paper towel to soak up the moisture for later use.
3. Put greased paper in the baking tray. Preheat the oven to 190 degrees up and down.
4. Eggs need to be refrigerated, cleaned, dried with kitchen paper towels, and prepared with other materials.
5. Separate the egg whites and egg yolks, and put the egg whites into an anhydrous and oil-free basin for later use.
6. Put milk and corn oil in a clean basin,
7. Use a manual whisk for about 1-2 minutes to emulsify.
8. Sift in the low flour, stir evenly in a zigzag shape, do not make a circle to prevent the batter from becoming gluten.
9. Put the separated egg yolks into the stirred batter.
10. Continue to zigzag, stir evenly, scrape off the edge of the basin with a spatula, and mix well. The even batter is fine and smooth. Lifting the whisk is dripping. If it does not drip, it means that the batter has become gluten or has too much flour.
11. The separated egg whites are squeezed into a little lemon juice.
12. Electric whisk at low speed until fisheye bubbles, add 1/3 fine sugar
13. Beat at medium speed until fine and small bubbles, add 1/3 fine sugar,
14. Continue to beat at medium speed until the egg white becomes fine and smooth, and lines appear, add the last sugar. Continue to beat at medium speed until wet foaming, and finally turn to low speed to finish the meringue.
15. Lift the large hook of the egg-beating head.
16. Take 1/3 of the meringue into the egg yolk paste, use a spatula to cut in from the center point and turn from the bottom to the edge of the basin to the center point, and mix evenly.
17. Pour back into the remaining meringue and continue to mix evenly. Be careful not to draw a circle in one direction, it will defoam.
18. Mix well, slowly pour it from a height of 20 cm onto a baking sheet lined with greased paper
19. Shake the baking tray to make the cake batter smooth, or use a spatula to smooth it, and quickly put in the processed cherry blossoms and spread them evenly. Lift the bakeware and shake it slightly.
20. Put it in the middle of the preheated oven and bake at 175 degrees for 20 minutes.
21. After baking, take it out, shake the baking pan from a height of 30 cm, shake out the heat, lift the greased paper and transfer it to the cooling rack, wait 2 minutes and then tear off the surrounding greased paper to dissipate heat. Prepare a piece of greased paper longer than the cake roll and spread it on top of the roll to prevent the roll from drying out.
22. Turn the roll upside down for another 1-2 minutes, and gently tear off the oily paper at the bottom.
23. Grease paper can continue to cover the cake roll to prevent the surface from drying out and hardening. Towel noodles haha.
24. This time it was rolled when it was warm, unexpectedly easy to operate. Cut off one side diagonally, roll up the long oiled paper with the rolling pin, and use the rolling pin to push forward to roll the cake roll. Be sure to roll it tightly. After the roll is finished, the oiled paper wraps the cake roll and put it in the refrigerator for more than 2 hours. Then remove the cut pieces.
25. Finished product
Tips:Tips: 1. Pay attention to the mixing technique, and the egg white can be foamed.
2. There is no whipped cream, just roll it with the original flavor. If you like whipped cream, you can hit a little whipped cream and roll it together.
3. The cake roll must not be left cold, it will crack.
