Exclusive Plum Blossom Deer Cake Roll

Mix 50 grams of corn oil with 100 grams of milk until well blended.

Add an appropriate amount of milk to the melted chocolate and stir well.

Then pour it into the milk mixture.

Sift in 90 grams of cake flour and stir evenly, stir evenly and set aside.

Crack the egg whites into a bowl without oil or water, and you can also add a few drops of vinegar or lemon juice.

Next, let's whip the egg whites. First, use an electric mixer at medium-low speed to beat the egg whites. Gradually add granulated sugar or caster sugar in three parts as follows: Step 1: Beat until coarse bubbles form and the mixture becomes white and slightly foamy. Step 2: Continue beating until the mixture is fine and has some slight streaks. When lifting the mixer, the egg whites should form a large hook shape; at this point, the whipping is complete. Key point: Do not whip at high speed. Although it saves time, the egg whites will be rough and unstable, easily collapsing like water, which causes the cake batter to deflate when mixed and results in a coarse cake texture when baked. Meanwhile, preheat my Galanz oven to 180 degrees.

Take part of the egg white mixture, sift in an appropriate amount of low-gluten flour, and mix evenly.

Then put it into a piping bag and squeeze irregularly into the baking tray, bake in the oven at 180 degrees with both upper and lower heat for 5 minutes, then take it out and set aside.

Take one-third of the meringue and add it to the egg yolk batter. Use a whisk to fold it from the bottom up until evenly combined. Do not stir in circles, to avoid deflating it and preventing it from rising during baking.

Take another one-third of the meringue and add it to the egg yolk mixture, stirring from the bottom up with a whisk. Avoid stirring in circles to prevent deflating the mixture, which would prevent it from rising when baked.

Finally, pour all the egg yolk mixture into the egg white mixture, and use a whisk to fold it from the bottom up until evenly combined, avoiding stirring in circles.

Line the baking tray with parchment paper and pour in the cake batter. Gently shake it to release the air bubbles in the batter.

For the Galanz 42-liter oven, set both upper and lower heat to 160 degrees and bake for 25 minutes. Since every household's oven brand and size are different, the set temperature and time may vary.

Cool and remove the cake paper

Whip the Anchor light cream until it is very stiff.

Then roll it up from one end and refrigerate for half an hour.

Take it out, remove both ends, and cut it into sections.

Take it out, remove both ends, and cut it into sections.

The finished product is ready, get it arranged, and start eating.

Finished product.

I'll have a breakfast.