Formula and method of original cake roll

Materials: (small four rolls, baking tray size 28*28), low-gluten flour-4g, eggs-4, corn oil-4g, milk-4g, fine sugar-4g, and a few drops of lemon juice. Stuffing: whipped cream-17g, fine sugar-15g.

making steps

1. making egg yolk paste

1. separating egg white from egg yolk (there should be no water or oil in the basin), and freezing the egg white in the refrigerator for 1 minutes.

2. Corn oil+milk, evenly stirred and emulsified (milky yogurt).

3. Add the sieved low-gluten flour, and stir evenly with the egg in a zigzag shape until there is no dry powder.

4. Add the egg yolk, and use the egg to draw a Z shape and stir evenly and delicately; The egg yolk paste is ready, sealed with plastic wrap and set aside for use.

5. Pour the cake paste into a 28*28 baking pan (the baking pan is lined with oil paper), smooth it with a spatula, and shake it twice to shake out excess bubbles.

second, baking and demoulding

1. oven temperature: 15 degrees, preheat for 1 minutes in advance, put it into the preheated oven, and start baking for 3 minutes in the middle and lower floors, which can be added for about 3 minutes according to the coloring situation.

2. Shake the baked cake embryo lightly twice, put it on the baking net for a few minutes, then cover it with oil paper and cool it upside down.

3. whipped cream+fine sugar, sent to the state of decorating, evenly spread on the reverse side of the cake.

4. With the help of a rolling pin, roll the cake and put it in the refrigerator for more than 1 hour to set it.