Swiss roll

Prepare 5 eggs.

Separate the egg whites from the yolks.

50 grams of milk, 50 grams of corn oil.

Stir until emulsified, forming a yogurt-like consistency.

Sift in 50 grams of low-gluten flour and stir evenly in a Z-shaped motion.

Add 5 egg yolks.

Stir evenly again, and the egg yolk batter will be ready.

Put a protein in the freezer, freeze it until there are ice crystals on the edges, and add 50 grams of sugar.

Spend time.

Spend time.

When it comes to the egg beater, there is a large curved hook.

Take 1/3 of the egg whites and add them to the egg yolk mixture, fold gently until evenly mixed, do not stir in circles.

Then pour everything into the remaining meringue.

Mix it again evenly, and the cake batter is ready.

Pour the well-mixed batter from a height of 20cm into the baking pan (28×28 square pan).

Beat out the bubbles, put it into the preheated oven, top heat 150°C, bottom heat 140°C, middle rack, bake for 30 minutes. In the last 5 minutes, the top heat can be adjusted to 160–180°C to prevent peeling. After the time is up, take it out immediately and let it cool until warm.

10 grams of sugar for whipping cream.

Distribute when it reaches 9 points.

Let the cake cool until warm, then tear off the parchment paper.

Spread butter on this side of the towel.

Using a rolling pin, roll it up and put it in the refrigerator to set for one hour.

Alright.

Cut into pieces.

Finished product image.

Go ahead and speak.

Soft and delicate, fragrant and tasty.