Dessert is really everyone will have their own formula, this party to keep their own adjustment.
by small rolls__
Cake slices
Low gluten flour 60g
5 eggs
Corn oil or butter 50g
Milk 50g
Sugar 60g
Soy milk sauce
2 egg yolks
Caster sugar 30g
Low gluten flour 20g
Cornstarch 10g
Soy milk powder 5g
Hot soy milk 220g
Cream cheese 50g
1, egg yolks and caster sugar into the cooking pot, use an electric whisk to beat the yolk, until the overall is light yellow, the volume is obviously larger, the texture is thick, lift the egg whisk egg yolk drops after the traces slowly disappear.
2, low gluten flour + soy milk powder + corn starch after sifting to add, mix well, stir until there are no particles, the batter state is delicate, add hot soy milk, because the amount of liquid is relatively large, so it is best to add it three to four times. Mix well each time and add the next time. Finally stir the mixed batter to have this small foam
3: Pour into a non-stick pan, heat over low heat and stir-fry continuously. Note use a non-stick pan with a thicker bottom, otherwise it is easy to paste the bottom. When the whole becomes viscous, leave the heat and let cool.
4: Cut the cream cheese into small pieces in advance to soften and beat until smooth. First add a small part of soy milk, use an electric whisk to stir and mix well, and then add the remaining soy milk in parts. Make sure to mix well before each addition. Use a silicone spatula to stir the bottom material before each addition, as cheese is easier to stick to the bottom of the pot. At this point, the soy milk sauce is ready. Set aside.
5. Place 5 egg yolk proteins in two bowls. Add corn oil, milk, 20 sugar to the egg yolks, sift in low gluten flour and stir well.
6: Preheat the oven to 150 degrees at this time. Each oven has a different temper, and everyone can adjust it by themselves. Whisk the egg whites, add caster sugar three times during the period, beat until it is between wet foaming and dry foaming, and lift the whisk to show a small curved hook.
7: Put 1/3 of the egg white paste into the egg yolk paste, mix well with a rubber spatula, then pour it back into the egg white paste and mix well.
8, 28x28 baking pan spread oil cloth or oil paper, pour cake batter from a height of 30cm, shake the mold to make the cake paste evenly distributed, you can also use the scraper to evenly distribute the cake paste. A few gentle strokes of the baking pan shake out large bubbles.
9: Bake at 150 degrees for 45 minutes.
10. After baking, drop the baking pan from a height of 20cm to shake out the hot air, pull the corner of the tarpaulin to transfer the cake slices to cool, and then gently cover the surface with a piece of oil paper or tarpaulin.
11, when it is cool until it is not hot, turn the cake roll over, carefully remove the bottom oilcloth, the bottom surface at this time is a complete towel surface, so you can roll it forward or reverse it. Cover with a tarpaulin and continue to cool to room temperature.
12, this time to roll the roll, that is, baking facing outward. Face up the cake slice towel and spread the soy milk sauce evenly on the towel surface, leaving the tail end 1cm uncoated.
13. Use a rolling pin to assist the oilcloth to roll up the cake roll, roll it tightly, and put it in the refrigerator for more than 20 minutes.
14, set well, take out, cut off the head and tail can be sliced and eaten.
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