When I first started baking, I practiced hard on the cake rolls.My family has a unique passion for cake rolls, the lightness of the cake, the softness of the cake, the creamy creamy creamy creamy creamy creamy creamy creamy creamy creamy creamy creamy.I remember that year's obsession with cake rolls, I practiced making five a day, I could put the ingredients in the oven for about 18 minutes, I practiced one by one to figure out the tricks of cake rolls.Coffee cream cake rolls blend the aroma of coffee and the sweetness of cream, the coffee cake rolls baked in the new oven are thin and smooth, not cracked at all, and on a leisurely afternoon, a cup of rose tea, a plate of fruit and a cake, the day is so pleasant!

WHAT YOU NEED

Ingredients

4 eggs
60 grams of fine sugar
40 ml of corn oil
One small bag of instant coffee powder
30 ml of milk
Hot water 30 ml
85 grams of low-fat flour
A few drops of lemon.
Fresh cream 120 ml

How TO MADE Coffee cream cake rolls

Steps 1 to 4

1. Preparation: egg yolk and egg yolk are separated, the coffee powder is sprayed with hot water, and the low-fat flour is sifted twice for use.

2. The egg whites are cooked in an egg beater.

3. 50 grams of fine sugar is added to the egg yolk three times, and the egg yolk is sent to the pointed corner state, i.e. to the protein cream.

4. Add 10 grams of fine sugar to the egg yolk and let it bubble.

Steps 5 to 8

5. Add coffee solution, milk and corn oil, and stir.

6. Sift into low-fat flour and stir evenly.

7. This is coffee egg yolk.

8. Add the protein cream to the egg yolk paste three times and mix to form a coffee cake paste.

Steps 9 to 12

9. The coffee cake paste is poured into a 28 x 28 cm square baking tray, the surface is flattened and the air bubbles are lightly shaken out.

10. Put it in the oven and bake it at 170 degrees for 20 minutes.

11. Immediately after baking, leave the pan, place it on the net, and after a while tear the baking paper, cover the torn oil paper back on the cake body, cool it down.

12. When the cake is cooled, the fresh cream is added to 12 grams of fine sugar, the light cream is rolled up and placed in the refrigerator for 1 hour before cutting.

Steps 13 to 16

13. Finished product.

14. Finished product.

15.