Hot noodle cake roll

Overview

The first time I made hot noodle cake rolls, I followed teacher Xiaowen’s recipe. The original recipe used butter, and I made it for children. I used salad oil instead of butter. The noodle soup method is great. The cake body is very soft and flexible, and there is no problem in rolling it up directly.

Tags

• baking
• old man
• breakfast
• cake mix
• egg
• salad oil
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare all materials

   

2. 2 Sift cake flour

   

3. 3 Heat the salad oil until it boils, then quickly pour it into the cake flour and mix until there is no dry flour

   

4. 4 Separate 4 egg yolks and egg whites, and another whole egg liquid

   

5. 5 egg yolks and one whole egg liquid are beaten thoroughly

   

6. 6 Heat the milk over low heat to 60 degrees

   

7. 7 Pour into the egg yolk liquid, stirring while rinsing

   

8. 8 Pour the milk and egg liquid into the batter several times and mix thoroughly

   

9. 9 Add 4 egg whites in three batches and beat with caster sugar

   

10. 10 Add the egg whites to the egg yolk liquid three times

    

11. 11 Cut and mix evenly

    

12. 12 Pour into the baking pan, shake it twice, and use a toothpick to score the egg yolk paste back and forth a few times to remove large bubbles. Preheat the oven to 170 degrees and bake on the middle shelf for 20 minutes

    

13. 13 Immediately remove from the baking pan after taking it out of the oven, move it to the baking mesh and tear off the parchment paper around it. When it is not hot, move it to a clean parchment paper and lower it to lukewarm temperature

    

14. 14 Whip the light cream and caster sugar until stiff

    

15. 15 Spread on the surface of the cooled cake

    

16. 16 Roll up the cake roll with the help of a rolling pin

    

17. 17 For children, cut off only the two ends.