It's the first time I've made a cake roll, and I'm afraid it's going to be ugly!I love soft cakes with scented cream, but the cream used in the bakery outside is mostly vegetable cream, which produces a lot of trans fatty acids, increases the risk of cardiovascular diseases, diabetes and other diseases, and is very unhealthy.Now I can learn to bake myself, use the best ingredients, and satisfy my stomach without worrying about food safety.

WHAT YOU NEED

Ingredients

Two eggs.
40 grams of low-fat flour
30 grams of refined sugar (added protein)
Fine sugar (with egg yolk) 10 grams
25 grams of sesame oil
Milk (or water) 25 grams
1/4 teaspoon of powder
30 grams of meat
Fresh cream of animal origin 100 ml
15 grams of fine sugar

How TO MADE Creamed meat cake rolls

Steps 1 to 4

1. Separate the egg yolk from the egg yolk, and the container for the egg yolk must be clean, without water or oil!

2. Add fine sugar to the egg yolk and stir it with an electric egg beater until it becomes light in color, bulky, and thick.

3. Add sesame oil three times, stirring the oil and egg yolk evenly the first time and then adding the next time.

4. Add milk and stir evenly.

Steps 5 to 8

5. The foam is mixed with low-fat flour, then sifted and added to the egg yolk paste.

6. After stirring evenly with a rubber scraper, place it aside.

7. Wash the head of the egg, wipe it dry, add fine sugar to the egg yolk, and send it to a moist foam: when the head of the egg is lifted, a small, curved, pointed corner appears.

8. Don't overdo it, otherwise the cake will break easily when you roll it.

Steps 9 to 12

9. Add the scrambled eggs three times to the egg yolk, stir evenly, do not draw a circle!

10. Mix the cake paste evenly.

11. The cake paste is poured into a tin-paper baking tray.

12. Scrape the surface with a knife.

Steps 13 to 16

13. Lift the toaster, shake it hard on the table, shake the bubbles inside the cake paste.

14. Put in a preheated oven (175°C, up and down) and bake for about 15 minutes.

15. Until the surface is golden yellow, the furnace burns.

16. The cake is wrapped in a new piece of tin paper, and until the cake is not so hot, the tin paper is placed in the baking tray before tearing it while it is hot, and when it is cold, it is not so good to tear it.

Steps 17 to 20

17. Animal fresh cream with fine sugar, stirred with electric eggs.

18. It's enough to keep the patterns intact.

19. Turn the cooled cake upside down, i.e. the golden-yellow surface upwards.

20. Put cream on it, and put the meat on it.

Steps 21 to 24

21. Then, let's start rolling the cake! Notice the picture, cut a knife at the bottom of the cake, don't cut it! Oh! This will make it easier to roll.

22. Use a doughnut stick, place it under the tin paper, slowly roll the tin paper backwards, while pushing the cake forward.

23. It's not easy, be patient.

24. Slowly roll up the whole cake.

25. Pull out the noodle stick and wrap it in tin paper on the cake roll.

26. Tighten the sides.

27. Put in the refrigerator and refrigerate for half an hour.

28. Cut the edges off with a sharp knife and cut them into thick pieces.

29. You can wrap it and give it to your friends.

30.

Handy cooking tips

　　You don't need a lot of cream, just a thin layer.I actually used 50 grams, which was too much, and it exploded when it was rolled, and it wasn't convenient when it was cut, so I changed it to 30 grams, and you can match it yourself when you're working with it.It's very soft, and the next time I do it, it should be better.