How to make vanilla cake rolls, how to make cinnamon vanilla chiffon cake rolls delicious?

Teach you how to make cake rolls simple, fluffy and delicious.

Ingredients. Egg.

5 pcs. Low powder.

75g excipients.

Sunflower kernel oil. 40g

Fresh milk. 40g

Sugar. 50g

Vanilla powder. 1g

Steps. 1.Prepare the eggs and separate the whites from the yolks in a clean container without water or oil.

2.Prepare low flour, sugar, fresh milk, sunflower kernel oil, low flour and vanilla powder and mix well.

3.Add sugar to the egg whites in three times until dry and foamy, and refrigerate.

4.Add sugar to the egg yolk and beat well with a whisk.

5.Add the milk and beat well.

6.Add the sunflower kernel oil and beat until completely emulsified.

7.Sift in powder.

8.Mix well into a particle-free egg yolk paste.

9.Take 1 3 egg whites to the egg yolk paste, cut and mix well.

10.Pour the well-mixed egg yolk paste into the remaining 2 3 egg whites and mix well.

11.Pour the cake batter into a baking tray and smooth out.

12.Preheat the oven to 175 degrees, top and bottom, medium and bake for 20 minutes.

13.Demold the baked cake and roll it up from one section.

14.Cut into small rolls.

Material aEgg yolk paste.

Water 36g corn oil 36g

Cake flour 55g

12g of white sugar

Egg yolk 40g

Cinnamon powder bProtein paste.

Egg white 110g

55g white sugar

Cornstarch 5g

Lemon juice A few drops.

c.Garnish with cream.

Whipping cream 140g

12g of white sugar

Cinnamon powder garnish with cinnamon to taste.

Cinnamon chiston cake preparation.

Let's start with the egg yolk paste.

Pour water and corn oil into a basin, beat with an egg whisk to form a rice broth, then add white sugar and beat evenly.

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Sift in the cake flour and beat it with an egg whip until there is no dry powder, and then add the egg yolk.

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Whip the egg yolk paste until smooth and particle-free, then add the cinnamon powder and beat well.

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Finally, when the egg yolk paste is finished, set aside for later use. If the batter is not smooth enough to contain particles, you can use a spatula to press the particles, until they are smooth and particle-free.

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Add a few drops of lemon juice to the egg whites, beat them with an electric whisk at low speed, beat the egg whites and then beat them on medium to high speed.

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Add white sugar in three times, beat until the egg whites appear bright and short soft peaks, and then sieve into the corn Zisen fiber starch and whip.

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After adding cornstarch, you need to turn to low speed and whip until it is even, and the final protein paste state is as shown in the picture above, about 9 distribution.

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First take a small amount of egg white and egg yolk paste and stir, the amount is about the same as egg yolk paste, mix well with a stirring technique, this step must be mixed well.

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Then take the remaining 1 2 egg whites and mix them into the egg yolk paste, and mix well in the same way.

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Mix well for the second time.

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Pour the tossed egg yolk paste into the remaining egg whites, cut and mix well.

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Finish with a good batter.

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Slowly pour the batter from a height of about 15-20 cm into the mold, let it imitate natural stacking, and finally shake the mold, put it in the oven preheated to 160 degrees, bake for 30 35 minutes, and immediately turn it upside down after shaking the mold after baking, and then remove the mold after it is completely cooled.

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Demoulding is a small piece at the bottom today, and it doesn't open