Original base cake roll
The formula and method come from the little red book upmaster: Tongtong mother's small kitchen self-use record.
Food Ingredients
Eggs
5
Milk
60g
corn oil
40g
low gluten flour
60g
Fine granulated sugar
55g
Lemon Juice
3 grams
Step
1
Egg yolk, egg white separation, egg white put frozen for about 10 minutes
2
Add corn oil to milk and stir until emulsified
3
Sift in low-gluten flour and stir evenly
4
Add egg yolk and stir in the same shape
5
Frozen egg white has a circle of ice ballast, add lemon juice, medium and high speed to pass
6
Send to the state of big eye blisters and add 1/3 granulated sugar (granulated sugar is added in three times)
7
Add 1/2 granulated sugar when sending to small bubbles and continue to send
8
When lines begin to appear, add the remaining granulated sugar, turn to low speed to pass, and tidy up the surrounding protein cream.
9
The egg beater can be lifted with a large hook, not with small sharp corners, which is easy to crack.
10
Take 1/3 of the protein cream, pour it into the batter, cut and mix evenly, and preheat the oven at 150 ℃ for 10 minutes.
11
Pour the batter back into the cream basin and mix well.
12
Pour a 28 x 28 baking dish from a height
13
Finishing and leveling, shaking out small bubbles
14
Preheat the oven 10 minutes in advance
Upper and lower fire: bake at 150 ℃ for 20 minutes
Bake 10-15 degrees higher for 10 minutes
(Prevent surface peeling)
Upper and lower fire: bake at 150 ℃ for 20 minutes
Bake 10-15 degrees higher for 10 minutes
(Prevent surface peeling)
15
Bake it well and shake it a few times, it will shake out the heat.
16
Put the net rack to a temperature similar to the hand temperature
17
If there is no towel surface, the fire will be too high. Lower the temperature.
18
Shallow cut three times and then roll up
19
Roll cake roll video
20
Finished products
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