The making method of cake roll is similar to that of Qifeng cake, but the most important thing is to send egg whites, control calories and roll the cake. If that step is not done properly, the cake will be cracked, dry and uneven, which will bring inconvenience to the subsequent production. Even if it is barely done, it will affect the finished product effect. Let's share the simplest method of making cake rolls with friends.

Tutorial on making cake rolls

Features: fluffy and soft, sweet and delicate, Xian Yi suitable for all ages.

Need ingredients

Ingredients: 4 eggs, 40 grams of low-gluten flour.

Ingredients: 40g of sugar, 40g of milk, 40g of corn oil, 4 drops of white vinegar, lemon juice (10g of sugar, 30g of egg yolk).

Start making

Step 1: Put the egg whites and yolks of the eggs in two pots without water or oil respectively.

Step 2: Add corn oil and white sugar to the egg yolk, and stir with a manual eggbeater until the egg yolk turns white and the white sugar melts. Then sift the flour into the egg yolk liquid, add milk and stir until there are no dry flour particles.

Step 3: After the yolk is processed, let's send the egg whites. Add 4 drops of lemon juice to the egg white and turn on the high gear with electric egg beater.

Step 4: Add 10g white sugar when there are big bubbles in the egg white, and continue beating until there are fine bubbles in the egg white. When the egg white is streaked, pour in all the sugar, then turn on the low gear and stir until the eggbeater is lifted with the hook. The foaming at this time is wet foaming.

Step 5, then put one third of the beaten foam into the egg yolk, mix it evenly by turning it up and down, then pour the mixed egg yolk into the remaining foam, and still mix it evenly by this method.

Step 6: Preheat the oven with 180 degrees. Take a baking pan, brush it with a thin layer of oil, spread it with oil paper, then pour the egg paste into the baking pan, fill the four corners with a scraper, then gently scrape the egg paste flat, and knock it on the table several times to discharge large bubbles.

Step 7: finally, bake in the oven for about 15 minutes. Observe carefully, take it out after coloring. Drop the baking tray from a height of 30 cm on the table to exhaust the hot air at the bottom. Then use oiled paper to buckle it on the baking net. It should be noted here that if you want to roll with the colored side, put the colored side below.

Step 8, after cooling, cut off some edges of the cake with a saw (this is beautiful), then roll up the oiled paper in the opposite direction with a rolling pin, try to roll up the cake as tightly as possible, and put it aside for later use. Finally, cut into small pieces with a knife and serve.

Making skills of "cake roll" 1. The success and stability of egg white is directly related to whether there are egg yolk and egg white in two water-free and oil-free pots. Egg whites are easy to beat and stable. It is best to add a few drops of lemon juice or white vinegar before beating.

2. Sieve the flour into the egg yolk, and when adding the meringue into the batter and mixing it evenly, it should be done by cooking, without stirring in circles, so that the flour is easy to harden and the meringue is easy to defoam.

3. It is best not to add cooking oil with strong fragrance to the egg yolk, which will cover up the natural fragrance of the cake. If there is no corn oil, you can use sunflower oil or butter instead.

4. If you think the taste of the cake roll is too single, you can add dried cranberries, raisins or mango granules to increase the taste.

When cutting the cake roll, iron the knife with boiling water, dry it and then cut it, which will be neat.

Conclusion Cake rolls are loved by many friends because of their sweet taste and delicate taste. Compared with Qifeng cake, its production requirements are higher, but as long as we follow the above steps and production skills and practice twice, I think we can make it easily.