DIY homemade cake rolls, you can also make professional-level detailed illustrations at home

Egg rolls are delicious. You might as well try DIY handmade cake rolls at home. Looking at the finished product will give you a great sense of accomplishment. Super detailed picture illustration steps, follow the production department to see how it is done!
Original cake roll (four eggs)
-Required materials-
4 eggs
40g milk or water
40g corn oil
40g fine sugar
50g low-gluten flour
A few drops of lemon juice
-Steps-
1. The eggs do not need to be very big, just ordinary size Separate the egg whites and yolks, and place the egg whites in the refrigerator to freeze

2. Reserve egg yolks for later use

3 Add corn oil and milk to the egg yolks. In the picture I added whey, it can be liquid.

4. Beat the egg yolk, milk and corn oil with an electric whisk. Just make sure the oil is not shiny as shown in the picture. It doesn’t matter if there are bubbles.

5. Sift in the low-gluten flour

6. Continue to mix evenly with the electric egg beater. Be careful not to turn on the egg beater first. Mix manually until there is no dry powder before turning it on.Mix with a whisk. If you want your cake roll to be super delicate, just sift the egg yolk batter. This is optional.

7. Take out the frozen egg whites, add a few drops of lemon juice, and start beating the egg whites on high speed. Remember to use a clean beater.

8. Beat until as shown in the picture, add 1/3 of the fine sugar, and continue to beat.

9. Beat until fine bubbles form and add the second caster sugar.

10. Continue to beat at high speed until it becomes thick and thick as shown in the picture. Add the remaining fine sugar.

11. Continue to send at high speed

12. When the texture is obvious, use a clean spatula to scrape the meringue from the edges to the middle, then turn to low speed to beat.

13. Send to the picture below

14. When checking the status, insert the egg beater into the pelvic floor and make two circles, then lift it up to check the status.

15. The delicate and stable protein should also be very delicate inside.

16. Take 1/3 of the meringue and add it to the egg yolk paste

17. First chop the meringue with a spatula, then stir the egg bowl vertically with a spatula from one end

18 to the other end

Pick up from the bottom of 19

20 shake off from the middle

21 Turn the mixing bowl and quickly repeat the above actions until the mixture is evenly

22Pour the mixed cake batter into the remaining meringue

23 Repeat the previous stirring process until evenly mixed

Lay the 24.28*28 gold plate with oil paper and watch it preheat at 150 degrees

Pour in the cake batter at 25

26 Use a scraper to smooth it out and shake it a few times

27Place in the preheated oven and bake at 150 degrees for 30 minutes

28This is a cake roll that was baked for 25 minutes

The 29 cake rolls are moved directly to the cooling rack after being taken out of the oven, and the edges of the parchment paper are lifted out

30Tear off the oil paper around it while it is hot

31 When the surface is warm, put a piece of clean oil paper on it, quickly reverse it and tear off the oil paper on the back. Make sure it is clean and neat, then quickly reverse it

32 When the surface is no longer hot to the touch, trim it vertically and at a 45-degree angle

33 rolled up

34 Just trim off the two ends and it will look like the picture

Use a sharp knife when cutting into 35 pieces

－Tips－
1. All containers are oil-free and water-free
2. The meringue is delicate and stable
3. Do not defoaming when stirring
br />4. The baking time and temperature can be adjusted according to your own oven