The cake rolls are also my favorite to make, that is, sometimes the rolls are cracked, keep trying... today this recipe is supposed to be 3 eggs, at home there are only 2 whole eggs, and make the remaining protein of the cassava, combine it, bake it very delicately...

WHAT YOU NEED

Ingredients

Two eggs.
Protein three.
30 grams of milk
10 g of white sugar
Low flour 55 grams
20 grams of sesame oil

How TO MADE Castor cake rolls

Steps 1 to 4

1. Add 10 g of white sugar to the egg yolk and stir until the sugar melts.

2. Adding corn oil to mixture

3. Add milk to the mixture

4. Screening for low dust

Steps 5 to 8

5. Mix until there are no particles and the dough is fine.

6. The protein is divided into 30 g of white sugar three times and beaten with an electric egg beater to a moist foaming state (i.e. lifting the egg beater can pull a long curved hook)

7. Take the egg yolk and the protein cream three times and stir evenly up and down.

8. Pour it into the oiled pan and try to flatten the surface as much as possible.

Steps 9 to 12

9. Put in a preheated oven, 180 degrees, medium, 20 minutes.

10. It's ready to go.

11. When the cake cools, turn it over and squeeze the cassava sauce.

12. Roll it up, put it in the fridge and refrigerate it (I made it in the evening, I didn't take it out until the second day).

13. ……

Handy cooking tips

　　1. check if the cake is ripe, you can lightly tap the surface of the cake body with your hands, it is elastic, not sticky, the surface grooves can be quickly bounced back or inserted without glue, if you press down on the surface there is a crack, the roll will definitely crack 2. oven temperature is for reference only ~ 3. make a raw roll is also very good drops ~