Chinese Food

Cooking Steps

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   Step1:Recipe - Cake Roll - 4 whole eggs, 65g of sugar, 50g of vegetable oil, 55g of milk, 68g of low gluten flour, 200g of salt, 20g of sugar, 10g of cocoa powder with tree root decoration, 110g of chocolate ganache - light cream, 110g of chocolate, do not procrastinate when making the cake roll, and measure the ingredients in advanc

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   Step2:Eggs separate the egg white and yolk in two bowls. Both bowls should be clean, free of oil and water

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   Step3:Add vegetable oil, milk and salt to the yolk and mix wel

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   Step4:Sift the flour into the yolk past

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   Step5:Mix all the ingredients well to make a smooth and delicate batter. Tips - mix well with egg puff first, and then use a scraper to stir until it is fine

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   Step6:Whisk the egg white below, add fine sugar to the egg white at one time, beat the egg white until it is wet foaming, pull up the head of the beater, and show a soft corner state

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   Step7:Put one third of the egg white into the yolk batter, and use a scraper to mix the batter evenly. When tips - is used to mix the batter thoroughly and substantially, mix the batter quickly and evenly. Do not mix the batter carefully and slowly because you are afraid of defoaming. If you mix it slowly for a long time, it will make the batter defoaming

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   Step8:Pour the batter back into the egg white bowl and stir until it is even. Tips - stir is also a quick and large stir. Do not over stir for a long time to cause defoaming

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   Step9:Make a smooth paste with a certain consistency. The paste is not thin and will not bubble all the time

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    Step10:Spread oil paper in the baking tray. Pour batter into the baking tray and smooth the surface

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    Step11:Preheat the oven to 175 degrees, put it in the middle of the oven, and bake for about 13 minutes. (adjust the temperature time according to your oven

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    Step12:When the cake is baked, it will be out of the oven. Immediately tear all the oil paper around it while it is hot.

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    Step13:Cover the surface of the cake with a layer of oil paper, turn the cake upside down, tear off all the oil paper on the other side, and then cover it back on the cake, and let it cool for standby. Tips - cover the oil paper on both sides of the cake in the whole process of air cooling to keep moisture for the cake. If the cake loses too much water, it will crack easily when it is rolled

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    Step14:Make the cream stuffing in the cake roll - add light cream and fine san

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