The Japanese-style signature cake roll is easy to make, easy for novices to master, and a good choice for breakfast

【Dish】 A Japanese-style signature cake roll that does not crack

【Ingredients】5 nutritious eggs, 70g of cake flour, 65g of milk, 50g of corn oil, 65g of caster sugar, 200g of light cream, appropriate amount of white vinegar, 16g of condensed milk

【Cooking Steps】

1. I prepared a square baking sheet, my one is 28*28, which is easier to use, and then spread a layer of oil paper on it, I have recently become obsessed with oilcloth, and it is also very easy to use. Preheat the oven to 175 degrees for at least 20 minutes.

2. Next, we make the egg yolk paste, which is a crucial step, first pour the corn oil and milk into the pot and stir.

3. Next, turn the induction cooker on medium-low heat and bring the liquid to a boil.

4. Add the sifted cake flour.

5. Continue to stir well.

6. Add one whole egg and four egg yolks to it.

7. Continue to stir well, observe the state of the batter, the batter is delicate and flowing.

8. Next, prepare a waterless and oil-free container, add egg whites, white vinegar, and then add one-third of caster sugar and stir.

9. Actually, I'm just lazy, and it will be more fragrant to beat with an electric whisk, at least I don't have to be very tired.

10. Send until the bubbles disappear, so that there is a sense of delicacy.

11. Look at a small bend here, it means that it is almost there. This state is fine, if it is a straight hook, it means that it is not, so it will crack.

12. Add the egg whites to the egg yolk, and take about one-third of the egg whites here.

13. Continue to stir, here you can use the method of stirring to operate.

14. Pour in the rest of the meringue.

15. The batter is ready.

16. Pour into the mold.

17. After the batter is done, you can turn on the preheated oven.

18. Choose the middle layer to bake, about 175 degrees for 25 minutes.

19. You need to tear off the four corners of the tarpaulin.

20. It should also be covered with a piece of oiled paper.

21. Whip the cream.

22. Apply evenly.

23. Wrap it up, then refrigerate it for 2 hours before eating.

【Cooking Tips】

1. Friends who can't eat sugar can put a little less.

2. If you have lemons at home, you can drip some lemon juice, and you can also stabilize the protein without white vinegar.

[Copyediting] Muhai Food + Gourmet Xiaoxue Sauce