It is not difficult to make cake rolls. As long as you master the basic methods of Qi Feng, there is no problem in making the embryo of cake rolls. The difficulty of cake roll lies in the process of "rolling". Of course, baking the embryo will also have a certain influence on the aesthetics of the roll, and the method of rolling also has certain skills. Although the cake roll is very similar to Qifeng cake, you should never use the protein content of Qifeng cake to distribute the protein of the cake roll. Egg rolls need to be softened with egg whites until they are a little wet and dry. Don't send them to a small hook or even a hard foaming state.

In the main part of the cake, don't send the egg white to hard foaming or dry foaming. Before dry foaming, lift the hook and make it into the shape of an egg beater. The root is upright, but the tip is curved, which is the most suitable state for making cake rolls. If you are a novice, you can make the cake thinner. For example, it is easier to roll a piece of paper than a book. Take a rolling pin and wrap one end of oiled paper around it. When the oiled paper is rolled back on the rolling pin, push the cake forward by hand. With the help of a rolling pin, the cake can be easily rolled up. After it is rolled, the cake roll will be wrapped in oil paper. Twist the two ends into a candy shape, and let the rolled cake roll stand for more than 30 minutes to finalize the cake roll.

When sending egg whites, don't send too much. Hurricane cakes need to be sent to hard foam, while cake rolls only need to be sent to soft foam. If you send too much, the cake will be too fluffy and easy to crack when rolled up. Ingredients: Sponge cake and Qifeng cake are generally used to make cake rolls. After the baked cake is cooled, it must be fermented in the fermentation box for about an hour to make the cake moist! Prepare auxiliary tools such as cheese! Take the baked cake out of the baking tray and let it cool. Generally, a plate of cake can make three egg rolls. Put the cake on oiled paper, spread jam or cream on it, take a rolling pin and wrap one end of oiled paper around it.