How to Make Jam Cake Roll?

Jelly EggPastry Roll A 30-liter
oven can accommodate the amount for one baking tray. Maintaining a suitable quantity.
Ingredients:low-gluten flour 60 grams,milk 50 grams,corn oil 40 grams,eggs 3 pieces, powdered sugar 50 grams, jelly as needed
Tools required: electric mixer, hand whisk, digital scale, spatula, oven,baking paper
Follow these steps:



1. Wet the baking tray and place baking paper on it. Ensure the paper is higher than the edges of the tray.



2.Separate egg yolks and egg whites; the container for egg whites must be free from water and oil, as they can affect protein foaming. Yolk and whites



3. Add milk and oil to the egg yolks and whisk until well combined and emulsified.



4. Sift in low-gluten flour and mix gently with a spatula, creating an "8" shape for better incorporation and reduced gluten formation.Gluten 5. Whip the egg whites using an electric mixer and add sugar gradually in three stages.



6. For a jelly roll, over-whipping is unnecessary; achieve soft peaks with visible streaks when lifting the whisk; the peaks should be able to hold their shape without bending.



7. Gently fold one-third of the whipped egg whites into the yolk mixture and mix quickly but thoroughly.Roll 8. Pour the combined batter onto the prepared baking paper in the baking tray.



9. Spread the batter evenly with a spatula, then gently tap the edges of the tray on the table to remove air bubbles.



10. Preheat your oven and place the baking tray in the middle level at 170 degrees Celsius for 12-13 minutes until the surface is lightly golden.



Avoid



over-baking,
as it can affect texture and cause cracks in the jelly roll.
Once the cake sheet has fully cooled, separate it from the baking paper. Trim both long sides of the cake by 1.5 centimeters diagonally.



Apply jelly to one side of the cake.
11. Roll up the cake and cut into slices for serving. If using cream in the middle, chill it first before cutting.



After rolling up the cake slice, you can cut and enjoy it.melted butter, you should first refrigerate it to set before cutting.