cake roll

Low gluten flour 85 grams	Cornstarch 5 grams
Eggs 4	Fine sugar 75 grams
Milk 55 grams	Corn oil 45g
Pigment: Red, Green	Light cream 200 grams
Fine sugar 20 grams	Decorating bag 2
toothpick Two sticks

How to make cake rolls

Step 1

Prepare materials

Step 2

To separate egg whites and egg yolks, the container must be clean, water-free and oil-free.

Step 3

Beat the egg yolks, add corn oil, and mix evenly with a manual egg beater.

Step 4

Pour in the milk and stir evenly.

Step 5

Mix the flour and cornstarch, sift into the egg yolk bowl, mix well with a manual egg beater, remember not to stir in circles.

Step 6

Add sugar to the egg whites.

Step 7

The egg whites must be beaten with an electric egg beater. Add the fine sugar in three batches. The egg whites only need to be beaten until there are small hooks in the picture.

Step 8

First scoop out one-third of the egg whites and mix evenly with the egg yolk paste.

Step 9

Add the remaining egg whites and continue to mix with the egg yolk paste. Preheat the oven to 180 degrees, and let’s start the exciting fun.

Step 10

Weigh out a portion of 10 grams of batter, a portion of 5 grams of batter, mix 10 grams with green pigment, and mix 5 grams with brown pigment "br8" src="https://cp1.douguo.com/upload/caiku/e/b /7/200_eb233c03a6797f679c4b34fb8db56a07.jpg" alt="Small Fresh Christmas Tree Cake Roll [Beiding Oven Recipe] Recipe Illustration 12" />

Step 12

Put the baking sheet into the middle rack of the oven, bake at 180 degrees for one minute, then take it out. Don't turn off the oven, it will continue baking for a while.

Step 13

Pour in the remaining batter and smooth it out with a spatula to remove any large air bubbles. Return to the middle rack of the oven, 180 degrees, for 15 minutes.

Step 14

After baking, wear gloves, take out the baking pan, place it upside down on the drying rack immediately, and tear off the silicone mat while it's hot. Let cool, then whip up the whipped cream.

Step 15

The whipping cream must be refrigerated beforehand, not frozen. Beat the light cream and fine sugar with an electric egg beater until stiff and with obvious lines.

Step 16

Spread a piece of oil paper, turn the dried cake roll upside down and put the whipped cream on the cake roll; put strawberries on it.

Step 17

Spread the remaining whipped cream between the strawberries.

Step 18

Roll up the cake roll. The roll is too fat and the oil paper cannot be wrapped tightly, so it is fixed with a ribbon. Refrigerate for more than four hours.

Step 19

Enjoy. Cake roll cooking tips