1. Cutting and cutting.

The knife should be hot, either in boiling water or on fire, so as to easily cut the cream in the middle. Never cut the cake with pressure, but cut it with a saw. After cutting a knife, clean it before cutting a second knife.

2. sift the cake paste.

After mixing the egg yolk paste, sift the batter, which will make the cake roll taste more delicate and ensure that the batter has no particles.

3.? There is enough baking time for the cake rolls.

low oven temperature or too wet surface will cause the cake to roll off the skin. The solution is to wrap the roll with plastic wrap, which is less sticky than oil paper.

4. the method of rolling cakes.

Make a knife (but don't cut it off) at the 1/3 position of the cake body, which can better roll up the cake body.

5. cake roll processing.

cut off the edge of the cake diagonally on one side and the opposite side.