4 eggs, 80g of sugar, 2g of salt, 20ml of milk, 50g of salad oil, 80g of low-gluten flour, 20g of corn starch and whipped cream 100 ml.

method of work

1. Take out the eggs in advance, warm up at room temperature, then carefully separate the egg white from the yolk, and put the egg white into a clean container without water and oil. Beat the egg whites into fish's eye bubbles with an egg beater, then add 20 grams of white sugar and continue to beat until the foam becomes fine, and then add the remaining 20 grams of white sugar twice until the egg whites are hard to foam. Lift the egg beater and the protein triangle at the top will not collapse.

2. Add milk and salad oil to the egg yolk bowl, beat it manually until coarse bubbles appear, then add 20 grams of white sugar and beat it evenly, gently sieve in low-gluten flour and corn starch, add salt, and stir it up and down with a scraper. At this time, preheat the oven to 150 degrees;

3. Add the protein of 1/3 into the egg yolk liquid, stir it up and down evenly, and after there are no protein particles, mix the egg yolk liquid and the protein evenly, and quickly cut and stir it to light yellow;

4. Put a layer of oil paper on the baking tray, pour in the cake paste, smooth the surface, put it in the middle layer of the oven, and bake it with 150 degrees for 20 minutes;

5. During the cake baking, add the remaining 20g of white sugar into the whipped cream, beat it to eight with an eggbeater and distribute it. Lift the eggbeater, and the triangle at the top will bend slightly after a few seconds. Put the whipped cream in the refrigerator for later use;

6. The surface of the cake is golden yellow. Immediately after the toothpick is inserted without impurities, it is reversed. Remove the oily paper at the bottom while it is hot, cool it to a temperature that is not hot, coat it with a layer of cream, and roll the cake slices into rolls and slice them.

Tips

After the omelet is baked, it should be reversed immediately to prevent retraction, and the bottom layer of the cake must be padded with oil paper in advance, otherwise it will not be easy to demould. The oiled paper must be removed while it is hot, or it will easily stick to the cake when it is cold. When reversing, the grill should also be padded with a piece of oil paper, otherwise the cake will easily adhere to the grill, and the attractive golden skin on the surface will be incomplete; There is no fixed pattern for the curling way of the egg roll. If the surface layer is over-colored, it doesn't matter if the color is a little heavy. Paint the filling on the deeper surface layer and curl it in to expose the egg-yellow part at the bottom, which is also very beautiful. However, it must be noted that it is best to start curling when the cake is still warm and not hot, so that it is easy to set and will not crack.