How to make chiffon cream and fruit egg rolls: Ingredients: 3 eggs, corn oil, 50 grams of milk, 75ml of white sugar, 70 grams of low-gluten flour, 90 grams of corn starch, 10 grams of chiffon cream and fruit egg rolls. Steps for making chiffon cream and fruit egg rolls: 1. Prepare the filling
2. Spread the baked egg roll with whipped cream and sprinkle with chopped fruit.
3. Wrap it in baking paper and roll it up; 4. Place it in the refrigerator for one hour and cut it into the size you want.
Note: The recipe for making egg rolls can refer to the chiffon cake, but add 5% more oil and milk.
Eight-inch pieces are usually baked at 175° for 20 minutes.