I want to try out the flavor of whole wheat flour and oatmeal mixed together, and I am eager to practice it. The result is unexpectedly delicious! Don't lose to low-gluten flour at all!
First separate the egg yolk from the protein, add the corn oil to the separated egg yolk, beat until evenly, then add the light cream and milk, and continue to stir evenly!
Sift the whole wheat flour and Tata powder into the egg paste, and use a spatula to turn the batter until no particles!
Pour the oatmeal into the batter and mix well!
The protein is added to the sugar three times to the wet foam, as shown in the figure.
Add the protein to the batter in three more times and mix evenly!
Put the baking paper on the baking tray, pour the batter, and tap the bottom of the baking tray to shake the bubbles!
The oven is 170 degrees and the middle layer is baked for 15 minutes!
Light cream and powdered sugar to fluffy! After the cake is cool, touch it gently on the cake, wrap it in the refrigerator and set it in the refrigerator!
I can't take photos when I roll the cake, I omitted it!
The baked cake should be lined with heat to remove the baking paper and put it on the grill to cool the cake! If you don't like the cream sandwich, you can match it with other flavors!