#trust of Beauty# Fast Hand Cake Roll
1.
Prepare all materials for over-weighing;
2.
Separate the egg yolk and egg whites, and the egg whites must be water-free and oil-free
3.
Use a whisk to break up the eggs
4.
Add salad oil and beat evenly
5.
Add milk (because milk is brewed with milk powder, only this is the only way to weigh it, lazy hahaha) and mix well
6.
Add white sugar and salt, beat until the sugar melts and the egg white
7.
Finally, sift in low-gluten flour
8.
Take a blender and stir until there are no particles. Set aside later
9.
Preheat the oven at 160 degrees
10.
Start to beat the egg whites and pour a few drops of white vinegar
11.
Add the sugar in three times and beat it to wet foaming.
12.
Add 1/3 of the meringue to the egg yolk paste and stir evenly
13.
Then pour it back and mix in the remaining 2/3 meringue
14.
Pour into the prepared baking pan (with greased paper on the baking pan), smooth it with a scraper, and then shake it a few times to shake out the bubbles;
15.
Bake in the middle layer of the preheated oven for about 30 minutes. During the baking process, you can whipped cream and cut the mango.
16.
Shake it after it is out of the oven, cover the surface with a new layer of greased paper and buckle it on the net frame, wait for it to cool down, tie the whipped cream, and put in the mango
17.
You're done; if you think the whipped cream is not easy to make, you can also put jam on it, and add some floss, which is very delicious
Tips:
Because there are three eggs, it is recommended to use about 60g of eggs;
The baking time and temperature can be adjusted according to your own oven;
After the cake roll is rolled, put it in the refrigerator for 2-3 hours to shape and then cut it. Wipe the cutting knife clean before cutting so that it can be cut more beautifully.
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