Small Four Volumes

Small Four Volumes

1. Add water, salad oil, 10 grams of sugar, low powder to the egg yolk, and mix well to form an egg yolk paste

2. Add a little white vinegar to the egg whites, add sugar in three times to beat, and distribute nine times

3. Add egg yolk batter to the egg white batter three times, stir and cut into a cake batter. At this point, you can preheat the oven

4. Pour the cake batter into the golden plate and scrape it flat

5. Preheat the oven, heat up to 175°C, bake at 145°C for 20 minutes, and finally turn on the heat to 180°C for 5 minutes

6. Take it out and scratch around the cake

7. Pour out to cool. Because I want a beautiful skin, I didn’t get it upside-down on the grilling net.

8. Cover with greased paper or tarp when cooling to prevent it from drying out

9. Prepare a piece of plastic wrap, or oil paper

10. Put the cooled cake slices on the plastic wrap, cut three cuts with a knife on the head, don’t cut

11. Spread the whipped cream on the cake slice without spreading the tail

12. Rolling pin into one end of plastic wrap, ready to roll up

13. Roll it into a cylindrical shape, wrap it in plastic wrap, and refrigerate it for more than half an hour. I made it at night and kept it overnight.

Tips:

There is no cream for the filling, you can use jam, or nothing, it is straight and delicious. Strictly follow the recipe, zero failure!