How to make vanilla soy milk cake roll

Summer has just passed and the food delivery staff have gradually stopped coming. The fact that so many people order takeout shows how lazy modern people are. Although the weather was very hot recently, we cannot eat takeout every day. The oil and salt content in takeout food is seriously exceeded, which will cause illness in the long run. In order to live longer, you might as well go into the kitchen yourself and follow me to learn how to make vanilla soy milk cake roll.

1.1 Sift in the mixture of low flour and vanilla powder and mix gently

2.2 Beat the egg yolk, add soy milk and salad oil and continue beating until no oil droplets appear

3. Beat the egg whites until foamy, add a little white vinegar and sugar three times.

4. Mix the egg whites in the egg yolk paste three times, lightly, put baking paper on the baking tray, pour the batter in, and shake it a few times to remove bubbles.

5. Preheat the oven to 175 degrees, bake on the second to last layer for 10 minutes, then turn to 160 degrees and bake for 30 minutes

6. Take it out, turn it upside down on wax paper, peel off the wax paper and roll it up while it’s still hot! Why can't I see the outer skin? It's been stained off.

After reading the editor’s introduction, are you unable to hold back? Do you really want to rush into the kitchen and start making vanilla soy milk cake roll right away?