How about making homemade cake rolls at home, how about cheap and delicious?

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Many people who love to eat want to be able to eat the food they want to eat as they like, and many people like to eat pastries, at this time you can learn some simple and delicious cake roll making methods, which can not only be appetizing, can satisfy your taste buds, but also can supplement enough nutrition. Here's how to make your own cake rolls, which are cheap and easy, and hopefully give you a little tips.

Prepare the eggs, flour, milk, corn oil, sugar, order food, etc., then separate the egg whites from the yolks and put them in a clean pot. Then put corn oil, milk, sugar and other seasoning substances in the eggs, and stir well with a whisk until no bubbles appear. Then put the food in the microwave and cook for about five to ten minutes, and the cake will gradually spread.

However, due to the different tastes of each person, the amount of milk added and the proportion of various ingredients are different, everyone should decide according to their own situation, if you like to eat desserts, you can add sesame oil appropriately.

And try not to leave it for too long when adding it to the microwave oven to cook, because the taste is easy to deteriorate, especially eggs and other substances, if you leave it for too long, it is easy to affect the taste.

The above is the production method of homemade cake rolls, I believe that everyone has gained after reading it, in fact, there are many ways to make cake rolls, just the tip of the iceberg, if you want to play a better effect, you can also go to the Internet to find different tutorials, according to your own taste to choose different production methods, but also a lot of comparison, every day to change a production method, but also a kind of fun in life.

The fluffy angel cake is sandwiched with Q-bomb custard, and the creamy cream is blended, and every bite is exciting! And the sweetness of the white rabbit is not greasy at all, so let's poke it and learn it

The preparation of salty cream sweet almond rolls is not too difficult, just prepare the cake rolls and the rest is not a problem. But there are a lot of problems with making cake rolls, such as cracking, peeling, and defects on the bottom edge, and the peeling and defects on the bottom edge are not a problem for the sweet almond roll we are making, as long as we use whipped cream to cover the surface.

The most feared thing is that the roll will crack, and most of the cake will be smashed when it cracks. I will share with you an easy-to-remember and easy-to-use cake roll recipe, every time I make cake rolls all these secret recipes, the pass rate is quite high, and newcomers and novices don't have to worry about cracking.

Salted Cream Sweet Almond Roll [Food Needed for Cake Roll] 4 raw eggs, 40g of milk, 40g of cooking oil, 40g of low-gluten flour, 40g of white sugar, and a small amount of lemonade. This secret recipe is easy enough to remember, this is what we often call the small four volumes, this secret recipe is very useful.

Food is needed for filling and closing noodles] 150g of fresh cream, 15g of white sugar, 50g of unsalted butter, 1g of salt, and appropriate almond slices. Unsalted butter should be removed from the refrigerator in advance to allow the room temperature to soften into a puree.

Put the almond slices into the oven and bake them at 150 degrees for 10min, the time and ambient temperature are for reference only, and everyone adjusts them according to the nature of their own electric oven. Almond slices are very easy to burn, so be sure to see them around when roasted, and set them aside when they are cooked.

Separate the egg yolk from the egg white, and the container containing the egg white must be completely free of oil and water. Pour 10g of white sugar and milk into the eggs and mix well with a whisk. Add cooking oil and mix until emulsion is thorough.

Sift in low-gluten flour and mix it with a zigzag method until there are no powder particles. Add a small amount of lemonade to the egg whites, add the remaining white sugar in three parts, and beat the egg whites with a whisk until they are at a large bevel or hook. To make cake roll egg white, you must not be hard, you don't have to wear it too much, otherwise the secret recipe used more will not work, and it will crack in the case of rolling.

Take one-third of the egg whites and put them in the egg yolk paste, and mix them evenly with the cutting and mixing technique. Once mixed, pour it back into the remaining egg whites and mix them in the same way. Pour the cake batter into the baking tray and knock the baking tray twice to shake out the large bubbles inside.

Put it in a well-heated electric oven, bake at 170 degrees for 20min, the time and ambient temperature are for reference only, and everyone adjusts it according to the condition of their own electric oven.

First of all, the dough is mixed, then the dough is rolled into a cake, rolled up, and steamed.

There are many ways to make cake rolls, but you should put the dough in a mold and wrap it in your favorite filling, and it tastes very delicious.

If you don't have a foundation and want to make delicious food, it is recommended to find a professional and formal school.

The key to making a cake roll is to proofing in place during the convenient process, and in the cooking process, a time of 5 to 10 minutes is enough.

Ingredients: 5 eggs, 4 tablespoons of sugar, flour.

Method: 1. Add 5 eggs and 4 tablespoons of sugar (without water) and stir for 10 minutes.

2. Add another seven tablespoons of full flour and stir well, pour directly into the rice cooker (coat the inside of the pot with a layer of oil to avoid sticking to the pan), and press the cook button.

3. Until the rice cooker jumps directly to the heat preservation, turn it over and heat it again.

Precautions: 1. Stirring: When stirring, you must stir very carefully, until the paste mixture is turned upside down and will not flow out, so that it is qualified, otherwise it will be hard!

2. Use low-gluten flour.

<> "Mango Cake Roll.

Ingredients: Cake body: 55g cake flour

Tang Yi colorful powder 8g

50g caster sugar

Concentrated coconut milk 60g

5 eggs. 40g of corn oil

Lemon juice 2g cream filling: 350g of whipping cream

30g caster sugar

Mango to taste. Method].

1. Corn oil + coconut milk stir well until emulsified, sieve in low-gluten flour and colorful flour, stir evenly in a Z-shape, add egg yolk and Z-shape, stir well, and set aside for later use.

2. Beat the egg white + lemon juice and caster sugar 3 times (respectively, the large bubble of the fish eye - the delicate small bubble - the appearance of lines) and beat until the wet foam.

3. Pour 1 3 meringue into the egg yolk paste and mix evenly, then pour back into the remaining meringue and mix evenly.

4. Lay a tarpaulin in advance on the baking tray, pour the cake batter from a high place, scrape the surface, shake the big bubbles twice, put it in the preheated oven, and bake at 150 degrees for 30 minutes.

5. Shake the baking tray after baking, put it on the drying rack with the oilcloth, remove the oilcloth around it to cool, cover it with a layer of oiled paper to prevent the surface from drying, and remove the oilcloth when there is a little residual temperature, and cover the oiled paper upside down to cool.

6. Beat the whipping cream + sugar to 9 and distribute, and cut off the edges of the cake at an angle of 45 degrees.

7. Apply a thin layer of cream on the whole, apply it thickly in 1 3 places close to yourself, put on the cut mango pieces, cover it with cream and guess the residue, use a rolling pin to help roll the sun, and put it in the refrigerator for 2 hours.

8. Take out the cut pieces and the remaining cream for surface decoration

Christmas is ready to arrive, and there is a strong festive atmosphere on the street, and the simple and easy-to-operate cake rolls can be full of ritual with a slight change in shape!

Ingredients: 4 egg yolks.

caster sugar a 15 g.

Milk 60 grams.

Corn oil 40 grams.

80 grams of cake flour.

Egg whites: 4 pcs.

caster sugar b 40 g.

Matcha powder 3 grams.

Red Velvet Liquid 4 grams.

300 grams of whipping cream.

25 grams of caster sugar C.

Prepare the materials Step 1

Milk, corn oil, caster sugar A mix, stir quickly to emulsify.

Step 2: Add the cake flour and stir well with an egg whisk in the shape of a "Z" until there is no dry powder, no gnocchi, and the batter is fine.

Step 3: Add the egg yolk 2-3 times and mix well with the "Z" technique.

Step 4: Sift the batter.

Step 5: Divide the batter into two equal portions.

Step 6: Add a little water to the matcha powder and beat well with a tea sieve.

Step 7: Two parts of batter, one with matcha powder and one with red velvet liquid.

Step 8: Mix well with an egg whip.

Step 9: Add caster sugar B to the protein powder three times, beat it with an electric whisk until it is wet and foamy, and lift the egg beating head from the basin, and the egg white hanging on the egg beating head is in the shape of a hook.

Step 10: Divide the egg whites into 2 equal portions and add them to the egg batter and turn them over with a spatula.

Step 11 This is the state of the batter, remember not to over-turn it to avoid egg white defoaming.

Step 12: Pack the two portions of batter in piping bags.

Step 13 Spread a tarpaulin or oiled paper on the cake roll baking sheet, place the baking sheet diagonally, first squeeze one of the batters (matcha or red velvet is fine) onto the baking sheet, and then squeeze the other batter.

Step 14After squeezing the batter, gently shake the baking tray from side to side to let the batter spread out.

Step 15Preheat the oven at 160 degrees in advance, put in the cake rolls, and bake for 20 minutes.

Step 16: After the cake is baked, take it out of the oven and let it cool.

Step 17: Buckle the cake roll upside down on the drying rack and remove the tarpaulin.

Step 18: Cover the surface with a new sheet of oiled paper.

Step 19: Buckle it upside down one more time. That is, the cake goes into the oven with the front side up.

Step 20: Add caster sugar C to the cream at one time and beat hard with an electric whisk.

Step 21: Place the cream area on the surface of the cake roll, where the cream is about 4 cm higher near your own end, and the cream is thinner elsewhere, and then arrange the sandwich strawberries on the cream high.

Step 22: Top the strawberries with cream. From the side, it rises like a hill.

Step 23 lift the two ends of the oil paper, roll up the first half of the roll, gently press it with your hand to make the roll and the cream stick, and then continue to lift the two ends of the oil paper, pull the oil paper, and the cake roll will be rolled up in the direction of the oil paper.

Step 24: Refrigerate the rolled cake roll with oil paper for 15 minutes, then take it out and remove the oil paper, and decorate the surface with cream.

Step 25: Decorate with some more plug-ins, and the beautiful Christmas-themed cake roll is complete.

Step 26 Cut the cut surface to reveal the strawberry is also cute * o *, and you will taste matcha and red velvet in one bite.

Simple recipe, simple operation, once you learn it, it is very delicious, and you don't have to worry about the cake roll breaking anymore....

It's rare to have a cake that you can't afford to eat, this is the first time you find it, the second attempt, there is a lot of lack in all aspects, and it is not very ideal, but it must be shared, because it is very delicious, and it is worth a try! For the first time, the sandwich used whipping cream, and this time I made custard sauce, you can make it yourself according to the original recipe, spread the jam, and put some of your favorite fruits, which are also delicious!

In my n failures, the cake roll has never succeeded, and since then, the only word "fear" has been mentioned. When I first started learning to bake, I wanted to try it out with all kinds of freshness, and for the first time, I was so excited that I really didn't understand what a rolling pin meant here...Cut the edges....How about the stylishness of the roll....Thinking too much, at the moment of curling, a complete failure....Later, I tried different recipes and continued to frustrate, but it turned out that it wasn't because I was overconfident, but I couldn't understand how they did it?

One day I found this recipe on the Internet and kept it for more than two months, Shousui didn't dare to try it for fear of getting hurt again, and secondly, he felt himself.

It's hard to capture the beauty of this cake. Until a few days ago, I opened a can of whipping cream and wanted to consume it as soon as possible....In my state of anxiety and anxiety.

Again, try again. After the frustration, people are always cautious, and at the moment of curling, all kinds of panic, not knowing where to put their hands.

I was suitable....Unexpectedly, no breaks, very soft and delicate!