1. Separate the egg whites.
2. Put 40 grams of salad oil, 60 grams of milk, and 20 grams of sugar in the egg yolk plate, and then mix well.
3. Sift the low-gluten flour into the egg yolk paste.
4. Use a hand-held whisk to stir and stir until there are no white particles.
5. Pour 20 grams of sugar into an egg-beaten tray with egg whites for whisking, and pour the remaining 40 grams of sugar in twice during the whisking process.
6. Stir until the egg whites are like chicken tails.
7. First take one-third of the egg white and put it in the egg yolk batter and mix well.
8. Put the rest of the egg whites in and mix well again.
9. Put the special silicone mat for baking cube into the baking pan.
10. Pour the cake batter onto the baking pan.
11. Put it into the baking cube oven for baking, set the upper fire to 140 degrees, and the lower fire to 110 degrees, and the time is 25 minutes.
12. The cake is baking.
13. In the baking process, make butter cream, put 30 grams of milk, whipped cream and powdered sugar into an egg beater, use an electric whisk to beat, use a low gear, and pay attention to the state of the cream.
14. Whipped cream.
15. Spread the cream frosting evenly on the baked cake, leaving a little for later use.
16. Roll up the cake slowly.
17. Put the chestnut puree into the spare cream and stir well.
18. Put it into the piping bag and cut a small opening in the piping bag.
19. According to personal hobbies, "draw" the style you like on the cake roll.
20. Finished product.
Tips:1. Pay attention to observation when whipping the whipped cream. When it is harder, you can stop.
2. When mixing cake batter, you must practice more techniques, be fast, and avoid defoaming.
3. It is recommended to use an oven with precise temperature control. I use Dongling's oven DL-K38E—"Baked Cube".
