The hot noodle method? The spring style colorful cake roll is delicate and moist without peeling off the skin. Now let’s make a colorful cake roll, the color is particularly beautiful. I used the “hot noodle method” to make it!

1. Ingredients

1. 5 eggs, 50 grams of milk, 50 grams of corn oil, 40-50 grams of fine sugar, 48 grams of cake flour, and 5 grams of banana powder

p>

2. Baking pan: 28*28cm, oilcloth or oil paper

3. Oven: Baicui PE5400 small sponge

2. Method

1. Heat the corn oil to 70-80 degrees, sift in the low flour and stir. When it cools down until it is not hot, add the Banlan flour and stir

2. Add the milk and stir, then add the egg yolk and stir evenly

< p>3. Add sugar to the egg whites in two batches and beat until wet peaks. Mix 1/3 of the meringue first, and then mix it all

4. Line the gold plate with oilcloth, pour in the batter, shake it evenly, and put it in the oven The middle layer is 155 degrees for 27 minutes. Today we will make the main roll. We need to turn on the hot air so that the skin is completely dry and the skin will not peel off.

5. After baking, take out the oilcloth and place it on the drying rack. Dissipate heat, lower the temperature to below hand temperature, roll it up with the help of a rolling pin, and set it for 30 minutes

The cake roll made by the hot dough method will have a fine and moist texture after the flour is gelatinized. Of course, you can also use the ordinary method ( (Noodles without boiling), add 10 grams of cake flour to the recipe. To make the recipe, first stir the milk and oil to emulsify, sift in the cake flour and egg yolk respectively, stir, and then follow step 3.