Main ingredients: egg white paste four egg white (choose about 65g of eggs), 55g of sugar, a little lemon juice, yolk paste four egg yolks, 64g of corn oil, 64g of milk, 24g of sugar, 95g of low-gluten flour

Detailed chiffon cake rolls:

1. first make the yolk paste, egg yolks, milk, sugar added together and mix well, do not over mix, lest the yolks be whipped. Milk, granulated sugar added together and mix well, do not over mix, lest the egg yolks are whipped.

2. Add corn oil whisking, so that the water and oil emulsification and mingling

3. sieve into the low gluten flour flipping,

4. must not circle stirring, lest the batter gluten, will let the back of the body of the cake shrinking and collapse, but also affects the fluffy and delicate, flipping to the batter without dry powder on the right, there are some small lumps of the face, it does not matter, we also have the next step

5. into the sieve, if you want to cake rolls, the cake rolls, the cake rolls, the cake rolls, the cake rolls, the cake rolls, the cake rolls, the cake rolls, the cake rolls. sieve, if you want to cake roll delicate and perfect, then do not ignore this step, sieve the egg yolk paste put aside

6. egg white with lemon juice with a whisk on low speed until the coarse eye bubbles when you add one-third of the sugar to continue to beat

7. beat until the coarse bubbles disappeared a little fine bubbles when added to the rest of the one-half of the sugar to continue to beat at medium speed, it is the medium-speed Oh!

8. beat until the egg white is slightly delicate, add the last sugar to keep beating at medium speed

9. beat until the egg white is fine and creamy, lift the whisk program now in the picture of the curved hook that is to stop beating

10. take one-third of the egg white into the yolk paste, mix well

11. and then add the mixture to the egg white paste mix, do not draw a circle mixing, it is the up and down mixing, the hand is gentle and fast, and the hand is not the same. The batter is very fine and smooth, then preheat the oven at 170 degrees for 5 minutes,

13. Line a baking sheet with baking paper and pour the batter into it with the help of a spatula to scrape it flat

14. When the time is up, tap the top to make it slightly hard and springy, or use a bamboo skewer to poke in and out without getting wet

16. Spread a silicone mat on the baking sheet, take the cake out of the baking pan and cool it on the sheet, and open the baking paper to allow the cake to cool off

17. When the cake is a little warm, you can roll it up, and then continue to roll it up and roll it tightly with the help of a rolling pin or a tube of slightly thinner clingfilm. 18. rolled up and left to cool to let it set

19. open the baking paper, delicate and perfect cake roll presents, like to roll the filling, smeared with the favorite filling rolled up on the line, my family collectively to the cream of the repulsion, so so rolled up is also very tasty, I'm the use of the reverse roll, if you want to roll the front of the front of the roll as long as another piece of baking paper before rolling the body of the cake turned over to the bottom of the up rolled on the line,