Every baking is strictly in accordance with the recipe, why it always fails. My answer is: there are probably two reasons for baking failure: the first is that the baking formula is wrong. It is very important to make a baking recipe. If the recipe is wrong, it means it was wrong from the beginning. The second point is that there are many small problems that have not been noticed in the production process, and every detail needs to be paid attention to when baking food.

= = = Robinia towel roll = = =

Formula: 3 eggs, 60 grams of low-gluten flour, 40 grams of sugar, 30 grams of water, 23 grams of salad oil, salt 1 gram, and appropriate amount of honey beans.

Production method: 1. Separate the eggs and put the egg whites and yolks in two small pots. There can't be yolk in the egg white, which means the yolk can't be broken. In addition, there should be no oil, water drops and other impurities in the small pot of egg white. Make sure the basin is dry and clean. Sieve the low-gluten flour, add it to the egg yolk, then add water and stir the salad oil evenly. Stir into a uniform and delicate batter.

2. Add sugar and salt to the egg white and stir slowly with a hand-held eggbeater until the sugar and salt are completely melted. When using the eggbeater, beat the egg whites into hard foam. Lift the eggbeater to send the tip of the egg white upright, that is, hard foam. When you deliver egg whites, you will soon see obvious ripples on the surface. You can't stop delivering egg whites too many times. It's easy to defoam when you stop when sending.

3. Add 1/5 egg white into the egg yolk batter, stir well, then mix with 1/5 egg white and egg yolk batter, and stir until the batter is even and fine without egg white particles. Then turn the egg yolk batter back to the egg white and stir well, turning it up from the bottom. Do not turn around or stir back and forth. The latter two stirring methods can not only stir the egg white, but also defoam it.

4. Pad the baking tray with silicone oil paper, then evenly spread salad oil on the silicone oil paper, then evenly sprinkle honey beans, put the stirred cake batter into a paper bag, and squeeze it obliquely on the baking tray, starting from the corner of the baking tray and filling the baking tray. Preheat the oven to 170 degrees, then lower it to 180 degrees, and bake at the bottom of the oven for about 15 minutes. Take out the baked cake blank, cool it, roll it up, and put it in the refrigerator for 40-60 minutes to completely finalize the cake roll. Take out the shaped cake roll and cut it into small pieces of 4-6 cm with a serrated knife.

Tip: Besides the baking formula, pay attention to every detail. Only when the home baking formula is correct and the details are well controlled can it be successful. This kind of cake can adjust the thin consistency of egg yolk batter with water or milk, so that the egg white will not be excessively stirred and easily defoamed.