Method for making cornmeal cake rolls

Health benefits

Eggs: Eye protection and vision enhancement

Ingredients and materials

50g cornmeal

60 grams of water

40 grams of corn oil

30g low gluten flour

30g white sugar (protein)

A few drops of white vinegar

4 eggs

2 grams of salt

Method for making cornmeal cake rolls

1. Prepare the necessary ingredients first

2. Weigh water and corn oil, then mix them with salt to form an emulsion

3. Mix low gluten flour and cornmeal, pour in corn oil, stir until there are no particles, separate egg whites and yolks, and put the yolks into the mixed batter for later use

4. Add 10 grams of white sugar to the protein three times, then add two drops of white vinegar and beat until it becomes white. Add the second batch of white sugar and beat until it becomes wet and foamy. Add the third batch of white sugar

5. As shown in the picture, a small, short, and sharp tip is sufficient

6. Divide the beaten protein into three parts and add them to the batter without drawing circles. Stir the mixture while preheating the oven

7. Pour the mixed batter into a baking tray, shake it to create bubbles, and place it in the oven at 150 degrees Celsius for 25 minutes. The oven temperature varies, and my home temperature is relatively high

8. It's cooked, bring it over and let it cool

9. Slowly peel off the oiled paper and roll it up while it's still hot

10. Let's start eating, I didn't put anything in it. You can put cream, jam, peanut butter instead

Tips

The egg whites must be well mixed, making cake egg whites is the key

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