Cooking Steps

1. 

   Step1:Prepare all material

2. 

   Step2:Put milk, yolk and corn oil in a basin with 10 grams of sugar. Sift the flour with low gluten into the yolk liquid. Then mix it up and down until it is free of particles

3. 

   Step3:Drop the egg white into a few drops of white vinegar (preferably lemon juice). Pour 30g of fine sugar into the egg white twice, and then whisk it between wet foaming and hard foaming. That is to say, there is a hook sample (as shown in the figure) when lifting the beater. Do not beat too dry, or the cake roll will crack

4. 

   Step4:Take about a quarter of the protein. Stir it up and down evenly. It's better not to defoamer. It's ok if it's a little bit

5. 

   Step5:Pour the mixed yolk paste into the beaten egg white, then mix it up and down to prevent defoaming

6. 

   Step6:Preheat the oven at 150 ℃ for 5 minutes. Then pour the mixed cake paste into the golden baking tray (I use the 28 * 28 three energy gold non stick baking tray. If there is no non stick baking tray at home, spread the oil paper on the baking tray brought by the oven.) Shake out big bubbles and put them into the oven. Set the oven at 170 ℃ for 20 minute

7. 

   Step7:Come out of the oven, turn it upside down for two minutes, demould it, roll it up while it is hot, put it in the refrigerator and refrigerate it for 15 minutes

8. 

   Step8:At this time, you can use whipped cream. When the cake is cold, open the whipped cream. Of course, you can also use jam

9. 

   Step9:Take it out and cut it into the width you like 30 minutes later. (I cut about 3.5cm

10. 

    Step10:Finished product. Not bad.. ^ _