In my house, cake rolls are made basically once a week, and the probability is not low, usually breakfast is eaten with other main dishes, porridge or soup, children like it, we adults eat one morning a week is also acceptable!

WHAT YOU NEED

Ingredients

Low flour 70 grams
Four eggs.
Fresh lemon juice 25 ml
25 ml of milk
50 ml of vegetable oil
70 grams of white sugar
1 g of cocoa powder

How TO MADE Strawberry jam and sponge cake rolls

Steps 1 to 4

1. Add 4 egg yolks to 20 grams of fine sugar and gently disperse with an egg beater.

2. Don't send the egg yolk.

3. Add 50 grams of sesame oil, 25 grams of milk, and 25 grams of lemon juice, and stir evenly.

4. Add the sifted flour and gently stir evenly with a rubber scraper.

Steps 5 to 8

5. Do not over-stir so that the flour does not rise.

6. This is good egg yolk.

7. It is best to use a stainless steel bowl to ensure that the bowl is oil-free and water-free.

8. When the protein has reached the shape of a fish's eye, add 1/3 of the fine sugar.

Steps 9 to 12

9. Continue stirring until the protein begins to thicken and form a coarse foam, adding 1/3 sugar.

10. Continue stirring until the protein is thicker and the surface has lines, and add the remaining 1/3 of the sugar.

11. (If too much sugar is added at once, it will prevent the protein from bubble up, so when making protein, it is generally customary to use a gradual addition of sugar.)

12. ）

Steps 13 to 16

13. Keep beating for a while, and when the egg beater is raised, the protein can pull out the curved pointed edge, indicating that it has reached the level of moist foaming.

14. Make a cake roll, and that's it.

15. Add 1/3 of the protein to the egg yolk.

16. Stir gently and evenly with a rubber scraper (stir from the bottom up, do not stir in circles to avoid protein loss)

17. After stirring evenly, pour the whole egg yolk paste into the bowl of protein and stir evenly in the same way until the protein and egg yolk paste are fully mixed.

18. Pour a small spoonful of mixed egg yolk with cocoa powder and stir evenly.

19. Put it in a bag, squeeze out the small round spots, and bake it in the oven at 190 degrees for 1 minute.

20. Flatten the dough as much as possible.

21. Use your hand to lift the toaster, shake it twice, and let the air bubbles inside the cake paste run out.

22. Put the pan in a preheated oven, heat it up to 180 degrees and bake it for about 20 minutes.

23. It can be baked until the surface is golden yellow.

24. After baking, remove the mold and tear off the four weeks of cake paper while it is hot.

25. After the oven cools, apply the strawberry jam, and start rolling. I'm doing it by hand, and I think it's pretty convenient.

26. You can also use a doughnut stick to wrap it around tin foil.

27. The dough stick is rolled back, while the cake roll is pushed forward.

28. All the way to the top.

29. The tin foil is wrapped around the noodle stick, and the cake roll is formed.

30. This way, the rolled cake is both energy-saving and not easy to break.

31. It's the same with oil and paper.

32. Finally, the rolled cake is wrapped in tin or oil paper and twisted into candy at both ends.

33. It can be cut after half an hour in the refrigerator.

34.