Original small four rolls

Overview

The classic small four rolls will never crack no matter how you roll them. The texture is dense and sweet. You will fall in love with the taste after one bite. Jam, cream, fruit, etc. can be sandwiched in the middle. Even if it is not filled, it is still very delicious. The original flavor will highlight its pure taste.

Tags

• baking
• children
• afternoon tea
• dinner with friends
• corn oil
• egg
• low gluten flour
• refined salt
• fine sugar
• water

Ingredients

Steps

1. 1 Pour 4 egg yolks into a mixing bowl, add 10 grams of fine sugar,

   

2. 2 Stir until the fine sugar melts,

   

3. 3 Add corn oil and stir thoroughly until emulsified,

   

4. 4 Add milk and mix well,

   

5. 5 Sift in low-gluten flour and refined salt,

   

6. 6 Stir until there are no lumps,

   

7. 7 Pour 4 egg whites into a mixing bowl, add 30 grams of fine sugar in three batches, and beat until slightly wet peaks form,

   

8. 8 Take 1/3 of the egg white cream and mix it with the egg yolk paste,

   

9. 9 Pour the evenly mixed egg yolk paste into the remaining meringue,

   

10. 10 Mix evenly and the cake batter will be ready,

    

11. 11 Pour the cake batter into a baking pan lined with a silicone mat at a height of 30 cm,

    

12. 12 Lift the baking pan and tilt it to the four corners respectively, so that the cake batter flows to each corner. After flattening the baking pan, drop the baking pan on the table to knock out the air bubbles,

    

13. 13 Put into the preheated oven, middle rack, 160 degrees, upper and lower heat, bake for 30 minutes,

    

14. 14 After the cake comes out of the oven, shake the baking pan to release the heat, then place it on the grill to dry until warm,

    

15. 15 After demoulding, use the silicone pad to roll up and shape, cool completely and then cut into small pieces.