4 eggs

50-60g of fine sugar.

55g milk

Salad oil 40g

55 grams of low-gluten flour

5 drops of lemon juice

filling

200g whipped cream

Fine sugar 14- 16g

Strawberry right amount

How to make strawberry rolls?

Ensure that all tools are oil-free and water-free, and the surface of eggs is clean and dry. Weigh out all the ingredients, milk and salad oil in a large basin.

Pad the baking tray with anti-sticking tarpaulin/oiled paper and level it. Preheat the oven to 170 degrees (don't be afraid to waste electricity, preheat it early, lest you forget it later. Stable oven temperature is very important)

Beat the milk and oil with eggs, and stir quickly in circles until it thickens.

Sift in the low-gluten flour.

You can draw a circle at first, but you can't draw a circle when the dry powder is basically invisible and the sawtooth-shaped mixed batter becomes thinner and has no particles.

You can draw a circle at first, but you can't draw a circle when the dry powder is basically invisible and the sawtooth-shaped mixed batter becomes thinner and has no particles.

Separate the egg white from the egg yolk, put the egg yolk directly into the batter, and put the egg white in another pot. You can also beat the eggs directly in the pot, and then take out the yolk with a spoon of 15ml.

Similarly, mix the egg yolk and batter in a zigzag shape and stir well. The mixed batter is delicate and can flow down when you pick up the eggs.

8. ① Drop a few drops of lemon juice into the protein, fresh lemon juice is ok, and a few drops of white vinegar are ok.

(2) Beat the egg beater at high speed until the blisters in the big fish's eyes become thinner, and then add 1/3 fine sugar.

③ Continue to beat at high speed until the foam becomes fine, and add the remaining 1/2 fine sugar when the eggbeater is still dripping.

(4) Continue to send at high speed until the eggbeater can be hung without dripping water, which is similar to adding the remaining fine sugar when wet foaming.

The foam is very delicate. When you lift the blender, you can stop on a big hook. Then, at the lowest speed, the eggbeater does not move and turns the basin once, so that the big bubbles in it can be swept away and the protein can be more delicate.

This is the state of protein in the end. It is easy to defoam if it is too wet, and it is easy to shrink after baking. It will crack if it is too dry.

Take 1/3 egg white and put it into the yolk paste, turn the batter up and cut it several times, then repeat the action and stir it evenly.

Take 1/3 egg white and put it into the yolk paste, turn the batter up and cut it several times, then repeat the action and stir it evenly.

Take13 of the yolk paste, turn it over and cut it several times, then repeat the action and stir it evenly.

Pour the prepared batter back into the egg white bowl, stir it evenly in the same way, and finally turn it over again to ensure that the egg white at the bottom is facing up and stir it evenly. Finally, the stirred batter is delicate, shiny and fluffy.

Pour the prepared batter back into the egg white bowl, stir it evenly in the same way, and finally turn it over again to ensure that the egg white at the bottom is facing up and stir it evenly. Finally, the stirred batter is delicate, shiny and fluffy.

The mixed batter is 20-30cm away from the mold, and falls in a belt shape from the middle.

Use a scraper to flatten the paste from the middle to all sides, or use a scraper to flatten it, so as to be as flat and even as possible, so that the baked cake has the same thickness and smooth surface. Put the baking tray flat, shake out big bubbles on the table and send it to the oven for baking. 170 degree intermediate fire 18 minutes.

After baking, take out the baking tray, shake out the hot air about 20cm away from the desktop, then take out the cake with a tarpaulin and put it on the drying net, tear off the tarpaulin around it to cool.

Clean the strawberries and cut off the stalks and sharp points in front of them, so that each slice of the finally cut cake roll can be cut into large strawberries.

Beat the whipped cream to 9 and distribute. It's best to roll a cake roll with hard cream. But don't overdo it, it's hard to wipe off and it's not delicious.

Tear a piece of oiled paper about 10cm longer than both ends of the cake.

Put the cake on it and tear off the oily paper. If I do this reverse roll, turn the cake over and cut a small piece of bottom diagonally. You can also cut the sides a little straight, which makes it easier to roll.

Two-thirds/four whipped cream should be smeared and smoothed. It should be thicker near the body and thinner at the bottom.

③ Strawberries should be placed 1/3 away from the body.

Fill all the gaps around the strawberries with the remaining cream, so that there will be no gaps in the middle of the rolled rolls, and each slice will be cut perfectly.

With the help of a rolling pin, the rolling pin is under the oiled paper, the oiled paper is rolled on the rolling pin in the opposite direction, and the cake is picked up and rolled tightly.

Then roll the oiled paper on the rolling pin bit by bit, and press the edge to ensure the whole roll is tight and stable.

After rolling to the bottom, press the oiled paper at the bottom with one hand and tighten the rolling pin to one side of your body to tighten the rolled surface. And ensure that the closing pressure is at the bottom of the coil. It is best to wrap the rolled cake roll tightly in oil paper and refrigerate it for half an hour before cutting, but it is no problem to cut it directly in a hurry. I always cut it directly.

More recipes can be viewed through the official WeChat account.

skill

* To cut the cake roll, saw it back and forth with a sharp serrated knife. It is best to dry the knife after heating. Every time you cut, clean up the cream stuck to the knife, and then cut it again. Cut off the irregular ends of the finished roll and you can take pictures. Remember to show me, too.

* This cake uses the post-egg method, that is, the yolk is added later. The egg yolk paste of the post-egg method is easier to make delicate without particles, and the finished product is more delicate. However, the post-egg method is not common with other cakes, and cakes with less water will not be mixed with the post-egg method.

* Every step of making a cake needs to be meticulous. Carefully observe the state of each step. Every step is meticulous, and the final product will be perfect.