I've been studying it before, but it's not the same every time, once it's successful and once it's not, I've made a cake roll, I didn't expect it to be the same, the taste is delicate and soft, even after several days, the whole family feels good.

WHAT YOU NEED

Ingredients

Four eggs.
85 grams of low-fat flour
45 grams of corn oil
65 grams of milk
Fine sugar egg yolk 10
egg whites 60 grams
5 grams of cocoa powder
A few drops of vinegar

How TO MADE Milk cake rolls

Steps 1 to 4

1. Add 10 grams of fine sugar to the egg yolk and stir evenly, without stirring.

2. Add corn oil in turn, stir the milk evenly, then sift into the low-fat flour, stir evenly with a scraper, do not over-stir to avoid rising.

3. The protein is added to a few drops of white vinegar, added three times to the white sugar, until the moisture bubbles, raising the egg batter to a curved shape.

4. The protein is mixed with the dough three times until the protein is completely mixed with the egg yolk.

Steps 5 to 8

5. Leave two or three tablespoons of protein and mix evenly with cocoa powder to make a cow's milk pattern

6. Use a spoon to drip the cocoa paste onto the oil paper, randomly drip out the spotted pattern, preheat the oven to 180 degrees, bake for one minute, typify.

7. Pour the mixed cake paste into the baked cocoa cake paste, shake it slightly, shake it to remove the bubbles, put it in the middle layer of the preheated oven, 180 degrees, bake for 20 minutes.

8. Take out the pan, wrap it in a cold net, tear the oil paper while it's hot, and cover it again.

9. Turn it over, roll it with a rolling stick, put it in the refrigerator and refrigerate it for 20 minutes.

10. Cut well so you can eat it, heat it with a knife, and the cut cake rolls are more beautiful.

11.