1. Pour milk and corn oil in a basin, and mix with a single pump until it is thick.
2. Sift in low-gluten flour.
3. Strike a zigzag with an egg and mix well.
4. Add the egg yolk and use the egg to draw a z-shape to mix the batter into a delicate paste for use.
5. Add a little lemon juice to the egg whites and stir until the fish eyes foam. Add sugar.
6. Add sugar 3 times to beat the egg whites until the whisk has a small hook.
7. Take one third of the egg white and add it to the egg yolk paste.
8. Stir evenly with a spatula.
9. Pour the mixed batter into the egg whites again.
10. Continue to mix into a delicate paste.
11. At this time, pour out 20 grams of batter and add red yeast rice powder.
12. Stir evenly.
13. Put it in a piping bag.
14. Prepare a piece of tarp and spread it on the baking tray, cut the piping bag and squeeze it on the tarp, squeeze small dots.
15. Preheat the oven to 180 degrees in advance and bake for about 1-2 minutes.
16. Take the tarp out of the oven and change to a cold baking pan or cool the hot baking pan with water.
17. Pour the batter into the baking pan.
18. Use a scraper to smooth the surface and gently shake the bubble oven in advance to preheat and heat to 170 degrees and lower to 160 degrees.
19. Bake for about 15 minutes and the surface will be colored.
20. When it is out of the oven, use a depilatory knife to lightly scratch the surrounding area, and the oily paper on the surface is upside down.
21. Gently pat the film off and remove the oil cloth on the surface to see the perfect wave spots. The cover oil paper prevents the surface from drying out.
22. Whip the whipped cream with sugar until there is resistance and obvious texture.
23. Spread light cream on the unpatterned side of the cold cake slice, thicker at the beginning and thinner at the end.
24. Roll the cake slices with the help of a rolling pin to roll the oil paper, and put them in the refrigerator to shape them.
Tips:When making cake rolls, note that the egg whites cannot be beaten too hard.
Be careful not to defoam when mixing the batter.
The baking time should not be too long, and the surface color is almost the same. It will take too long to dry the moisture of the cake roll.
The temperature of each oven is different, you can adjust it according to your own oven temperature.
Keep these points in mind to make a perfect cake roll.
