Coffee cake roll

Raw materials:

Chicken yellow 4 add sugar 20g salt 1g milk 30g salad oil 50g low gluten flour 90g corn flour 10g instant coffee powder 10g (mix well with hot water 50g) protein 4 add sugar 50g

Process:

1. Use an oil-free and water-free container with egg whites and sugar. Whisk to wet foaming (pull off the egg beater with a small hook on the head).

2. Mix the egg yolk with sugar oil, add milk powder and instant coffee, sift in low-gluten corn flour and salt and mix well until there are no particles.

3. Stir in the egg yolk paste with 1 beat 3 egg whites, cut and mix well, then add 1 hand 3 egg whites, cut and mix well. Do not draw a circle, it is easy to defoaming protein. Pour the remaining egg yolk paste into the remaining egg whites and cut and mix well.

4. Spread oil paper on the baking pan, pour it into the baking pan and wipe flat. Pick up the baking pan and vibrate the bubbles.

Put it in the oven at 160 degrees for 18 minutes.

6. Insert a toothpick into the cake to see if it is cooked. There is no adhesion on the baked cake toothpicks. Immediately after baking, the mold is removed and the oil paper is torn apart.

7. Coat the cake with jam, roll it into a roll and wrap it in oil paper. Refrigerate the cake overnight. Slices are ready to eat.