WHAT YOU NEED

Ingredients

4 eggs (about 50 grams each)
50 grams of low-fat flour
50 grams of corn oil
50 grams of water
Fruit juice in moderation
Fine sugar (in added protein) 35 grams
Fine sugar (added to egg yolk) 10 grams

How TO MADE Jelly cake rolls

Steps 1 to 4

1. Egg yolk and egg yolk are separated into clean, oil-free, water-free containers.

2. Add 10 grams of refined sugar, 10 grams of corn oil, and water to the container, stir evenly, and set aside.

3. Add 35 grams of fine sugar to the egg yolk three times in the middle and stir until the egg batter rises to a small point and can be fried.

4. The low-fat flour is sifted into the stirred egg yolk and stirred evenly.

Steps 5 to 8

5. Add the scrambled eggs to the dough and stir evenly.

6. It is poured into a pan covered with oil paper and smoothed.

7. Put it in the oven in the middle, heat it up to 150 degrees, heat it down to 120 degrees, bake it for about 15 minutes.

8. Remove and brush a layer of jam on the surface while it is hot.

Steps 9 to 12

9. Place the dough stick on the back with the oil paper, the oil paper roll is pressed upwards on the dough stick, the cake roll is rolled in the opposite direction to the dough stick.

10. The rolled cake is wrapped in oil paper, refrigerated for a while, and the cake is individually shaped.

11. When the cake is finished, you can take it out and cut it into pieces.

12.

Handy cooking tips

　　I don't think the jam on the new hand should be too much, it's easy to squeeze out during the rolling process.2 This cake body is made using the same method as the Kisheng cake, you can also see the more detailed Kisheng cake method above