Accessories: 2 teaspoons of starch.

Swiss rolls: the secret of not cracking cake rolls.

1. Separation of egg white and yolk.

2. Add sugar to the egg white in three times (the third time starch and sugar are added together), and beat with electric egg beater until the eggbeater is slowly lifted. The protein at the tip is hooked, the protein paste is delicate and shiny, and the lines across the eggbeater are obvious.

3. Stir the egg yolk with a hand blender for two minutes.

4. Add water and corn oil to the egg yolk and beat for two minutes with a manual eggbeater.

5. Add low flour to the egg yolk and beat for two minutes with a manual eggbeater.

6. Pour one third of the protein paste into the egg yolk paste, stir and mix evenly, and then pour it back into the protein paste.

7. Stir again and mix the egg white paste and egg yolk paste evenly.

8. Pour the batter into a baking tray covered with tin foil or oil paper, lift it and shake it vigorously to shake out the big bubbles.

9. Put it in an oven preheated to 175 degrees and bake it for 18 to 20 minutes.

10. Take out the baked cake and pour it on tin foil or oiled paper. If you want to keep the black leather out, turn it upside down on the tin foil. If you want the light side to be outside, you can buckle it directly on the grid. )

1 1. Tear off the tin foil and use a knife to make a shallow cut on the bright side every centimeter or so, so that the cake can be rolled up more conveniently.

12. Cut off a part in the closed position at a 45-degree angle with a knife.

13. Roll up the cake by hand. (If stuffing is put on, roll the cake with a rolling pin. )

14. The rolled cake will be wrapped in tin foil and then cut in the refrigerator, which will make it more beautiful.