Small Four Cream Cake Roll
1.
Prepare relevant ingredients
2.
Stir evenly in the sugar and egg yolk
3.
Add milk and mix well
4.
Pour in canola oil and mix well
5.
Sift in low-gluten flour
6.
Stir it into a particle-free batter for later use
7.
Add a little salt and lemon juice to the egg whites
8.
Add the caster sugar three times
9.
Send to neutral foam
10.
To 1/3 of the egg white paste into the egg yolk bowl, stir evenly with a spatula
11.
Pour it back into the egg white paste
12.
Flip equally quickly into a smooth cake batter
13.
Pour into a gold plate lined with greased paper
14.
Put it into the middle and lower layer of the preheated oven: fire up and down at 180 degrees, bake for 15 minutes
15.
When the time is up, take out the baking pan, lift the greased paper and move it to the chopping board, and cover the surface with a piece of greased paper.
16.
Take this opportunity to mix whipped cream and sugar, beat it to a pattern, and put it in a piping bag
17.
Turn the slightly hot cake quickly over to a clean greased paper, then spread the light cream evenly, and lightly make a few strokes behind the bottom without breaking
18.
Roll up from bottom to top with oiled paper, tie both ends, fix for half an hour and shape, then cut into sections, ready to eat
Tips:
1. Small four volumes: As the name suggests, all materials start with 4, which is easy to remember and delicious
2. Protein beaten: control between wet foaming and rigid foaming
3. The time and temperature provided depend on the situation of your own oven, and the surface should be golden.