I am very responsible to tell you that you can't give you the exact time. Everyone has different oven temperature and temperature. If you have more time, you can see the state. Whether it is egg yolk liquid, protein or skin coloring, practice makes perfect (low powder can be based on Egg size is appropriate to increase or decrease) My egg is about 60g a mold: three can 28*28 gold plate
Stir the egg yolk, corn oil and milk
Sift 60g of low powder, stir the manual eggbeater quickly
This step can be sifted, the taste will be more delicate, I am lazy, no sifting (no sifting after sieving)
Egg whites with a few drops of vinegar
Add 20g sugar to continue playing, add 15g sugar after the big bubbles disappear
There is a pattern to add the remaining 15g of sugar, the whole egg beater is high speed, there is a low speed for two minutes, the protein will be more delicate,
I can barely erect a small pointed tip, but it is still soft, not very hard, and then put it at a low speed and evenly, the protein is good (preheat the oven, 150 degrees up and down
Really like a cloud
One-third or one-quarter protein does not matter, add egg yolk solution and stir evenly, scrape the way of cooking
Pour in the remaining protein and mix well
Many people ask why the surface of your cake roll is so flat. This is the secret weapon. When you scrape it, don’t force it, stick it to the surface, and the natural strength can be
The middle layer of the oven is 150 degrees, 30-40 minutes. I can't give you the exact time, because the temperature of the oven is not the same. I can't judge that it can be touched by hand. The skin feels a bit hard but the pressure will not break. , you can get it out
Connect the oil paper together and pull it out on the grill, tear the four sides of the oil paper and wait for cooling.
After warming up, take the oily paper cover again, and pick up the two sheets of oil paper and turn it over. Cut off the upper and lower sides (this step forgot to take a picture, the next time you make up) I used a rolling pin to press the pressure first. Rolled up without hollow, fuller
The roll is tight, the cake is elastic, rest assured, it’s not bad.
The entire roll is set for two minutes.
Open the oil paper, it is very smooth
With yourself, I want to cut a few paragraphs.