I am a baking novice, before the family did not buy the oven when it is the microwave baked cake, the practice is simple and easy to learn, compared to using the oven to do, it is really much faster, a few minutes on the ok. The main thing is to choose the right flour, must be low-gluten flour, I usually use the beauty of the Rose low-gluten flour, the batter is delicate, made out of the cake soft and tasty, rich in tissue, will not collapse, shrink back, and very healthy.

Ingredients

Eggs Three

Mei Mai Low Gluten Flour 50g

Pineapple Sauce 10g

Fine Sugar 40g

Margarine 15g

Water 15g

Methods:

1. Separate egg whites from yolks and whisk egg whites with 20g of granulated sugar. vertical tips.

2, egg yolks add 20g granulated sugar, beat evenly to milky yellow

3, add water, vegetable oil mix, the United States Mae sifted low gluten flour to join, stir well. At this time the egg yolk paste should be thick rice paste.

4, in three parts, add whipped meringue, and egg yolk paste mix well, mixed cake paste is milkshake-like.

5. Grease a container with oil to prevent the bottom from sticking, pour in the cake batter, uncovered, and put it in the microwave oven on high for about two minutes.

6: Bake the cake slices with the rough side up and let them cool slightly.

7: Flip the cake over, smooth side up, lay it on a piece of plastic wrap, add the pineapple sauce, roll it up, wrap it tightly in plastic wrap, and put it in the refrigerator for two hours.

This delicious cake roll is ready, cut or eat directly! Please adopt! Please adopt! The code is not easy, please adopt!!!