Original cake rolls that won’t crack! No peeling!

2024-08-30 10:39:14 Cake

Egg yolk 6	Corn oil 50 grams
Milk 50 grams	Cake flour 50 grams
———————— Separating line	protein 6
White sugar 50 grams	Lemon juice 8 drops

Original cake rolls that won’t crack! No peeling! practices Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 1

Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 1

Step 1

Separate the egg whites and yolks, and refrigerate the egg whites for later use. Preparation work: Cover the grinding tool with oil paper or high-temperature oilcloth for later use. Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 2

Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 2

Step 2

Add corn oil and milk to the egg yolks, stir in one direction until no oily flakes can be seen. Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 3

Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 3

Step 3

Sift in low-gluten flour Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 4

Step 4

Note⚠️Don’t draw circles, stir or cut in half evenly Original cake roll, the roll will not crack! No peeling! Illustration of how to do it 5

Step 5

The egg yolk paste is very delicate as shown in the picture Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 6

Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 6

Step 6

Preheat oven to 135 degrees Add the white sugar to the egg whites in one go. Note⚠️I added the coarse white sugar in one go. Add the fine sugar in three batches. Beat at high speed until coarse foam, then beat at low speed. Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 7

Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 7

Step 7

Low speed beats the tissue more delicately, beat the egg whites until they are fine and fine, lift the whisk head and widen the hook, be sure not to overbeat! Look at the picture below Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 8

Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 8

Step 8

In this state, the protein is ready! Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 9

Step 9

Add one-third of the egg whites to the egg yolk paste and mix well. Pay attention to the mixing technique! Original cake roll, the roll will not crack! No peeling! Illustration of how to do it 10

Original cake roll, the roll will not crack! No peeling! Illustration of how to do it 10

Step 10

Continue to mix the rest evenly Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 11

Step 11

Pour the grinding wheel from a high position into a 28cm✖️28cm grinding wheel, scrape it flat, and put it into the oven lightly. Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 12

Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 12

Step 12

Bake at 135 degrees for 25 minutes, then turn to 140 degrees and bake for five minutes for coloring. ⚠️ Bake the skin a little dry so it won’t peel off easily! I turned on the hot air the whole time. This is the temperature of my oven, which is about 5-10 degrees higher than that of other ovens. Please adjust it according to your own oven! ⚠️ Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 13

Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 13

Step 13

Baking

Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 14

Step 14

After taking it out of the oven, tear off the oilcloth to dissipate heat. Note⚠️I have closed the door in the windy days to prevent the skin from drying and the roll will crack. Cover the surface with oil paper for a while to dissipate heat. Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 15

Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 15

Step 15

Flip it over and roll it up if there is still a little bit of heat left. Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 16

Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 16

Step 16

I was originally shooting a video, but I forgot to save the bottom. Push the rolling pin, roll the cake on one side, and roll it tightly. The cake roll will not deform. Roll it boldly. If you like to put the sandwich, this is the time to put it in. My dad likes the original flavor! Roll up and refrigerate for about half an hour to set! Original cake roll, the roll will not crack! The skin will not peel off! Illustration of how to do it 17