roll cake

1. Ingredients: 32 grams of salad oil, 32 grams of milk, 24 grams of granulated sugar, 4 eggs, 48 grams of granulated sugar, 65 grams of low gluten powder, and 8 grams of cocoa powder

2. Preparation: 1. Use an egg separator to separate the egg white and yolk for later use

3.2. Mix milk, salad oil, and 24 grams of granulated sugar evenly

4.3. Add egg yolk and stir evenly

5.4. Sift in low gluten powder and cocoa powder, stir evenly and set aside for later use

6.5. After foaming the egg white, add 48 grams of granulated sugar and beat it until it is hard to foam

7.6. Mix one-third of the beaten egg white and cocoa batter evenly with a silicone scraper

8.7. Pour the cocoa batter back into the remaining protein portion and stir evenly with a scraper

9.8. Pour the batter into a baking tray lined with oil paper and spread it open with a scraper

10.9. Smooth the surface of the batter, preheat the oven to 170 degrees Celsius, and place the baking tray in the middle layer of the oven

11.10. Bake until the surface is slightly colored, then insert a toothpick and remove it. If there is no wet adhesive on the toothpick, it can be removed from the oven

12.11. After baking, place a piece of oil paper the size of a cake embryo on the cooling rack, invert the cake embryo onto the paper, and tear off the bottom oil paper

13.12. After cooling and not burning your hands, flip the cake embryo over and place a clean oiled paper underneath. Use a cake knife to make a few shallow cuts on the cake embryo

14.13. Spread cream on the embryo to make a sandwich, and you can apply your favorite filling

15.14. Use a rolling pin to roll up the oil paper and drive the cake embryo in the opposite direction to roll up

16.15. Tighten the roll and place it in the refrigerator for shaping before taking it out and cutting it off

17. Done

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