Powder girl heart, Meng Meng cake roll ~ Fangzi is a 28 × 28cm gold plate
Separating egg yolk and protein (protein container must be oil-free and anhydrous)
First make the egg yolk paste: red yeast powder and water melt and spread. (less bit more pink)
Pour in the vegetable oil and mix well.
Sift in low-gluten flour and mix until no dry powder.
Add 4 egg yolks and draw in a zigzag pattern. The batter is fine and smooth without particles.
Then send the protein: first drop a few drops of white vinegar / lemon juice, the protein is sent to the wet foam (which is added 40 grams of sugar three times)
The oven fires up and down 180 degrees and begins to warm up.
Take a portion of the protein paste into the egg yolk paste and mix it slightly.
Then pour it back into the protein bowl and mix it quickly to get a fine and fluffy cake paste.
Pour into the mold of the oil paper and smooth it with a spatula. (It is impossible to be completely flat, probably just fine.) Then you can shake it a few times and shake out the bubbles.
Put in the middle layer of the oven and bake for about 15 minutes.
After the explosion, it will be shaken, and after being placed cool, the buckle will be released. Remove the bottom oil paper in one go. There was a beautiful towel surface.
Next, make a Caska sauce: mix the eggs and sugar and mix well.
Sift in low powder and mix until there is no dry powder.
After the milk is heated to a slight boiling, it is added to the batter in small portions and stirred at the same time.
Then pour it back into the pan, heat it on low heat, stir until thick (mix the butter and stir well, do not add), and cool for use.
Put the piece of cake on the towel face down, smear the Caska sauce, apply a little more to the end of your own, roll up with a rolling pin, and wind up.
Put it in the refrigerator for a few hours, take it out and slice it, then you can eat it. You can also add some small decorations yourself.