60 grams of 4 eggs.

20 grams of sugar A (egg yolk)

Sugar B (protein) 55g.

50 ml of oil

50 ml of milk

2g of baking powder (excluding aluminum)

Low powder 80g

The method of Qifeng cake roll (wet version)

Separate egg yolk protein, pay attention to the bowl containing protein must be oil-free and water-free.

Beat the egg yolk evenly, add sugar A, and gently stir with a manual whisk every 40℃ or so until the sugar melts.

Add oil to the egg yolk liquid twice, stir it evenly for the first time and then add it for the second time.

Add milk to the above mixture twice.

Mix low-powder baking powder, sieve and add it to the egg yolk paste. Stir gently with a hand mixer until there is no granular powder. Don't stir too much until the batter thickens.

Beat the egg whites until they are fisheye-shaped, add 1/3 sugar B, change the speed to fine bubbles, and add 1/3. Add the remaining sugar until the egg white begins to appear lines, and beat at medium speed until it is 60% wet and foamed, that is, lift the eggbeater and pull out the hook.

Take 1/3 protein and yolk paste, pour the paste into the remaining protein, and continue to stir the batter.

Take oil paper and pad it in the baking tray of 32L oven, and reduce the batter in the small oven. Pour in the batter and scrape it off with a scraper. Put it in the oven. Firing at 180℃ for 16 minutes.

After the cake roll is taken out of the oven, smash the baking tray vertically 30_40cm off the ground. Take out the cake roll, cover it with oil paper, and let it cool.

Then ... just add some cream fruit and roll it up.