Strawberry Sweetheart Cake Roll
1.
material:
Baking oil: 25g, milk: 30g, fine sugar: 10g, egg yolk: 2 pieces, low-gluten flour: 45g, egg white: 2 pieces, fine sugar: 30g, strawberry jam: appropriate amount
2.
Production: Milk and oil are mixed together first
3.
Then add egg yolk and 20 grams of fine sugar and stir well
4.
Sift in the low-gluten flour and stir evenly until there is no powder and set aside
5.
After the egg whites are foamed, add 60 grams of caster sugar and lemon juice to beat until hard foaming
6.
Take one-third of the beaten egg white and add it to the yolk part and stir evenly with a spatula
7.
Pour the remaining egg whites and stir evenly with a spatula
8.
Pour the mixed batter into a baking tray lined with greased paper, spread it evenly, shake the air in the batter twice, and then put it into the middle of the oven
9.
Bake at 170 degrees for about 15 minutes. The surface is golden brown and the toothpicks are put in and taken out. There is no wet sticky material on the toothpicks and they can be out of the oven.
10.
After the cake base has cooled, place a slightly larger piece of greased paper on the surface, turn it over and tear off the greased paper at the bottom, and apply a layer of strawberry jam evenly, and cut a little on the side where the roll is about to start.
11.
Roll up the oil paper with the help of a rolling pin to roll up the cake
12.
Roll it and let it rest for 10 minutes
13.
After setting the shape, open the oil paper and cut into small pieces with a knife, the size you like