Rou Song Qi Feng Cake Roll (Oven made Cake)

1. Prepare all the materials (if there is no baking powder, it can be omitted); Tools: Electric egg beater, oven, square non stick baking tray (28 * 28cm)

2. First, separate the yolk and egg white of the egg, and the container used to hold the egg white must be oil-free and waterless

3. First, use a manual mixer to stir the egg yolk, then add 20 grams of fine sugar and use an electric mixer to beat until the volume expands and the color becomes lighter

At this point, the egg yolk paste will become viscous and the color will noticeably become lighter

5. Add cooking oil in three portions, and wait until the mixture is evenly mixed before adding it again. Do not pour it all at once, as it can easily cause water and oil to separate

6. Add 50 grams of water while stirring until evenly mixed

7. Sift in low gluten flour and baking powder into the egg yolk batter

8. First, use a manual mixer to mix the liquid and flour, and then use an electric mixer to stir at low speed until smooth, delicate, and particle free (the reason for mixing the liquid and flour first with a manual mixer is to avoid the flour flying up when using an electric mixer, and the mixing of egg yolk paste is important for the mixing of Qifeng egg cake)

9. Whipping of protein cream: First, use an electric whisk to beat the protein at high speed until it is in a coarse foam state

10. Add 20 grams of granulated sugar (a total of 55 grams of sugar, added in 3 portions)

11. Use the electric egg beater to send at high speed until delicate foam appears

12. Add 20 grams of granulated sugar and continue beating at high speed until the patterns appear and do not immediately disappear. Finally, add the remaining 15 grams of granulated sugar and beat until it is wet and foamy (i.e. when the egg beater is lifted, the egg whites can be pulled out with curved and sharp corners)

13. Add 1/3 of the egg white cream to the egg yolk batter and mix the batter by flipping from bottom to top. Do not stir in circles~

14. Then pour all the batter from the egg yolk paste dish into the remaining egg white cream dish, and mix evenly from bottom to top until smooth, delicate, and particle free

15. Place a layer of oiled paper on the baking tray and pour in the cake batter. Gently crack it on the table a few times to create large bubbles

16. Preheat the oven to 175 degrees Celsius for 10 minutes in advance. Bake: middle layer, top and bottom fire mode, 175 degrees Celsius, 18 minutes (temperature and time are for reference only, adjusted according to the oven situation). Oven: PE5326

After baking the cake, immediately take it out of the oven. Gently crack it a few times to release the heat inside, then take out the cake and oil paper and place it on the grill to cool down

At this point, you can make cream. Add an appropriate amount of sugar to the light cream (the amount of sugar should be adjusted according to the sweetness) and use an electric mixer to beat it at low speed until there are obvious patterns. Do not beat it too much, otherwise it will turn into residue

After the cake cools down, spread the cream evenly on top of it

20. Sprinkle an appropriate amount of meat floss (the amount of meat floss can also be adjusted according to personal preference)

21. Roll up the cake (you can use a rolling pin to roll it), don't press it too tightly~otherwise the cream will leak out. After rolling the cake, put it in the refrigerator and refrigerate for half an hour to set it

After taking it out of the refrigerator, it can be cut