Cooking Steps

1. 

   Step1:Divide the eggs. Sift the flour. Cut the butter. Weigh the milk and suga

2. 

   Step2:Cut the butter into small pieces and put them into the milk pot over medium low heat until it boils, then immediately leave the heat. Pour in the sifted low flour and mix well with the scraper

3. 

   Step3:Add milk in 23 times. Mix wel

4. 

   Step4:Add three yolks and one whole egg 34 times. Stir wel

5. 

   Step5:Put the mixed yolk paste aside and let it stand b

6. 

   Step6:Preheat the protein in the oven at 160 degrees and add the sugar in three times. Beat until it is fine, dense, shiny, and can show the big hook when pulled

7. 

   Step7:Mix 1 / 3 of the egg white cream with the yolk paste. Turn over from bottom to top and mix evenl

8. 

   Step8:Pour it back into the remaining albumen cream basin. Mix well to make a smooth paste. Pour it into a 28 * 28 square baking tray. The cake paste has good fluidity. The baking tray shakes bubbles from the flat end

9. 

   Step9:Put it in the middle layer of the oven. Bake for 22 minutes at 160 degrees in the upper and lower tubes

10. 

    Step10:Cool to beat whipped cream. Add condensed milk to beat to 9 points

11. 

    Step11:Tilt the end of the cake to remove the corners. Spread the cream evenly on the cake. Place the fruit at the beginning

12. 

    Step12:The cream is a little thick, covering the fruit. The end is a little thin

13. 

    Step13:The starting position of rolling pin is oil paper. Roll the first time. When the rolling pin leaves the cake roll, it can be slightly shaped by the adhesive force of cream. Next, press the rolling pin to lift the oil paper rolling pin to fit the position where the oil paper falls. It happens that the rolling pin at the end of the cake roll is at the position where both ends of the oil paper coincide. Press the cake roll tightly. Press the rolling pin with the right hand. Pull the end of the oil paper with the left hand to slightly tighten. This is done The volume is pretty and not loose.

14. 

    Step14:After rolling, wrap the oil paper tightly in the refrigerator, refrigerate for half an hour, finalize the shape, and then cut the pieces. The cream cake roll wants to cut beautifully. Remember to wash the cream stained on the knife and cut off each knife.

15. 

    Step15:It's a success. Ha ha, isn't it very stylish

16. 

    Step16:In addition to the problem of sticky skin mentioned in the article, there are also problems of breaking in cake rolls. To solve this problem, one is to pay attention to the protein not to be overused. The other is that the cake rolls cannot be baked for too long, resulting in too dry. Don't bake too dry and burn enough. It's often contradictory. Everyone's operation and oven are different, so this balance point needs to be found by themselves. The oven that can be controlled separately can be trie