Fragrant Cake Roll Baking Tutorial For You

5 eggs (60g each, 88g egg yolk, 175g egg white)

Milk 55g

Corn Oil 45g

Fine sugar 45g

Low flour 60g

Salt 0.5g

lemon juice 2g

Appropriate amount of salad dressing

Appropriate amount of shredded coconut

Meat floss 40g

①Separate egg whites and egg yolks and put them in oil-free and water-free basins. Place the egg whites in the refrigerator for about 10 minutes.

②Pour corn oil into milk and stir until fully emulsified.

③Sieve in the low-gluten flour and stir until there is no dry powder.

④Add egg yolk to the batter, and stir until smooth and set aside.

⑤At this time, preheat the upper and lower tubes of the oven at 150 degrees for more than 10 minutes, add lemon juice to the egg whites, caster sugar and salt, and start beating at medium and high speeds to a small hook, then turn to low speed to make the meringue fine.

⑥Take 1/3 of the egg white and add it to the egg yolk paste and mix evenly up and down. After mixing evenly, pour all the egg yolk paste into the egg white and continue to mix evenly. The mixing time should not be too long to avoid defoaming. Pour it from a high place into a 28*28 baking pan covered with oilcloth, shake it twice gently to release large air bubbles, shake the cake batter on the surface (or smooth it with a scraper).

⑦Put the salad dressing into a piping bag, cut a small opening, squeeze it on the surface of the cake along the diagonal direction to draw a grid, and sprinkle the coconut on the surface.

⑧Put it in the middle layer of the preheated oven, bake at 150 degrees up and down for about 30 minutes, turn on the hot air circulation for the last ten minutes, bake until the skin is golden and then come out of the oven, shake the mold to discharge the heat, and then drag it to the rack to cool.

⑨Cover the surface of the cake with oiled paper and turn it over. Uncover the oilcloth, spread a thin layer of salad dressing on it, and evenly sprinkle the meat floss.

⑩Put the rolling pin under the oiled paper and roll it up, then lift the cake roll up and press it down to shape it. Then slowly roll the cake roll forward until the seam is pressed to the bottom and set for 30 minutes. The fragrant concubine rolls are ready to burst your appetite.

Advantages of square baking tray:

Ceramic anti-stick/ strong thermal conductivity/multifunctionality/ easy to clean/ one-piece molding/even heat conduction/high temperature resistance/sturdiness and durability.

The surface is sprayed with nano-inorganic ceramics, and the 28cm square baking pan is multi-functional and can be used to bake different types of desserts. Double-sided non-stick, easy to clean, grease-free paper can be used, and it will be clean with just one wipe. It has strong thermal conductivity, low sugar coloring, even coloring on all sides, and good taste. You can have it in 25 minutes.