Strawberry Cream Cake Roll
1.
Pour corn oil, caster sugar and milk into an egg-beating bowl; stir with egg to form a rice soup; sieve the low powder and pour in, mix slightly until there is no dry powder
2.
Knock the whole egg into a basin without water and oil; remove the egg yolk with a clean spoon; put the removed egg yolk into the batter slightly mixed in step 3, and stir with egg yolk until it is smooth and non-grainy. Serve the egg yolk paste
3.
Add a few drops of white vinegar to the egg whites; beat with a whisk at low speed until coarsely soaked; pour in 1/3 white sugar, and beat the egg whites at low speed first and then high speed
4.
Add the remaining fine sugar; beat the egg whites until wet and foamy
5.
Take one-third of the beaten egg white and put it into the egg yolk paste; mix evenly with egg yolk; pour the mixed egg yolk into the remaining egg white, cut and mix evenly
6.
Pour the mixed egg yolk paste into the baking tray; smooth the surface and gently knock out bubbles; put it into the preheated oven at 170 degrees Celsius, middle layer, bake for 15 minutes, hot air for 3 minutes, take it out; buckle it on the drying net and let cool
7.
Pour whipped cream and caster sugar into the basin; beat with a whisk
8.
Take a piece of oiled paper and spread it on the chopping board; place the cake piece with the bottom side up; spread the cream on it, and put it into the washed strawberry diced
9.
Roll the cake and put it in the refrigerator for half an hour. After setting, cut off the uneven edges of the cake roll
10.
Take a piping bag, open the bottom and put it into the flower mouth, put the remaining cream into the piping bag; squeeze the cream flower on the surface of the cake roll, and put the sliced strawberry on it.
Tips:
1. Because a non-stick baking pan is used, the greased paper on the bottom is omitted directly. If it is not a non-stick pan, please put greased paper on it, otherwise it will be difficult to demould;
2. During the baking process, the hot air block is used at the end to make the skin stronger, so that the bake net will not stick to the skin when it is inverted, which will affect the beauty of the cake roll. If the oven does not have a hot air function, you can bake the cake roll. Move a layer on the plate and bake for a few minutes. Be careful not to over-color or take too long to avoid cracking on the surface of the cake roll when rolling it up
3. When applying the cream, you must wait until the cake slices are completely cooled to prevent the cream from melting when heated.
