This recipe is what I have been using to make cake rolls. I haven’t missed it since the first time. I often see people say something like broken. Oh, I am proud to say that I have never seen it before! Fang Zi was originally seen from the European and European kitchens, and later adjusted according to my baking pan oven, which is what it is now. With this cake body, it is not necessary to make a strawberry jam roll, a meat roll, a cream roll, a roll roll ~
Eggs, egg white plus 30g sugar, wet foam
Egg yolk plus 25g sugar, add vegetable oil, melt until the sugar melts, egg white
Sift the low-gluten flour into the egg yolk paste and mix it into a batter, which will be thick.
Add water to the batter and slowly mix until it is evenly mixed
Pour 1/3 of the protein into the egg yolk paste, mix well, then pour into the protein bowl together, and mix evenly.
The oven is preheated 180 degrees in advance, and the baking sheet is spread.
Pour the batter into the baking tray, shake the plane paste, into the middle layer of the oven, 18 minutes
After the cake is baked, the cake is cold and not hot. Touch the strawberry sauce, roll it up, wrap it in oil paper, and put it in the refrigerator for 30 minutes.
Organize the slice, get it
The reason why I added the water after mixing the batter was that I found it easier to mix well without dry powder. You can try it. My baking tray is 22*28. If you have a lot of baking trays, you should lower the baking time or the oven temperature properly.