How to make Banlan striped cake roll

Banlan striped cake roll

Ingredients: 3 eggs, 50g sugar, 20g blended oil, 40g milk, 60g low gluten flour, proper amount of Banlan oil and 3 drops of white vinegar.

How to make Banlan striped cake roll

Filling material: appropriate amount of whipped cream.

How to make Banlan striped cake roll

Practice of Banlan striped cake roll

How to make Banlan striped cake roll

1. Separate the egg yolk from the egg white, and put the egg white into a basin without water and oil.

How to make Banlan striped cake roll

2. Add 3 drops of white vinegar to the egg white. Add all the sugar and beat until the hook can be pulled out.

How to make Banlan striped cake roll

3. Add milk and oil to the yolk and mix well until you can’t see the oil star.

How to make Banlan striped cake roll

4. Sift in the low gluten flour and stir until there are no granules.

How to make Banlan striped cake roll

5. Divide the egg yolk into two parts, add 6 drops of Banlan oil to one part, and stir well. (I’ll finish all these steps with an egg beater.)

How to make Banlan striped cake roll

6. Add the beaten protein into two parts of egg yolk respectively in three times, and stir carefully from top to bottom.

How to make Banlan striped cake roll

7. Lay the baking tray with sticky paper, put the mixed cake liquid into two flower mounting bags, and then squeeze them onto the baking tray one by one. After squeezing, knock the baking tray hard to discharge large bubbles.

8. Select the procedure of baking cake in the oven, preheat 160 degrees, put the baking tray into the penultimate layer, and bake for 20 minutes.

9. After whipping the cream, add 3 drops of Banlan oil and stir well to make it green.

10. Put the baked cake upside down on the baking net and let it cool. When it’s still slightly warm, spread cream on it. Roll it up with tin foil and set it in the refrigerator for 30 minutes. Take it out and cut it into pieces.

Food tips

1. You must remember that there must be no water or oil in the bowl of protein. Even if there is only a little, your protein will be finished and you will not be able to send it. I put in all the sugar at one time. It’s OK.

2. When mixing the egg yolk and protein, you should use the method of cutting from top to bottom. You can’t scrape circles to stir the batter. It will defoaming.

3. My oven is from Changdi’s computer version. There is a special program for cake. The fixed time is 20 minutes and the firepower is 160 degrees.

4. Roll the cake roll, put less cream at both ends, roll it gently with small force, as long as the time is fixed, you don’t have to worry about it spreading. If you push too hard, it will change.