Exclusive Swiss Roll

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

100 grams of low-gluten flour, into the milk batter.

Stir until the batter is free of lumps.

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

Then beat at medium speed for 25 seconds, then switch to low speed, beating until the large air bubbles become fine small bubbles; add 1/3 of the granulated sugar. Continue beating at low speed, and when it becomes more delicate and the texture clearer, add the remaining 1/3 of the granulated sugar. When the meringue becomes glossy and there is resistance on the beater, lift the beater, and the meringue will form a large soft peak, as shown in the picture.

First, take one-third of the meringue and add it to the milk batter.

Then take two-thirds of the meringue and add it to the egg and milk mixture, also folding it in from the bottom up until well combined.

Finally, pour all the milk mixture into the egg white mixture and fold evenly from the bottom up. Do not stir in circles. Fold evenly, do not stir in circles.

Pour into the baking pan, place in a Galanz 42-liter oven, use the water bath method, bake at 160 degrees with top and bottom heat for 25 minutes. Each brand and size of oven is different, so the set temperature and time may vary.

Take it out; let it cool.

Whip the cream until stiff peaks form.

Spread a layer of light cream evenly.

Roll it up, cut it off, roll it up.

Finished product image.

Finished product image.