How to make strawberry jam rolls

People say that if you want to capture a man's heart, you must first capture his stomach. Although this is a bit exaggerated, it is not without reason. After all, eating is a big deal. Smart women should learn more about how to make home-cooked dishes. They don't need to be too complicated, as long as they are delicious. The method of making strawberry jam rolls is simple, which can satisfy women's little thoughts.

1. Prepare all the materials.

2. Place a piece of baking paper that is larger than the baking tray on the baking tray.

3. Separate the egg whites from the egg whites. (The container must be clean and free of water and oil.)

4. Pour the milk and corn oil into the egg yolks and shake them evenly so that the oil can wrap around the egg yolks to prevent them from drying out. Put it aside for now.

5. Beat the egg white first, then add the granulated sugar in three times, first at medium speed or high speed and then at medium speed, until wet foam is formed. Place in the refrigerator and start whisking the egg yolks.

6. Stir the egg yolks until they are fully emulsified and mix well.

7. Sift in low flour.

8. Use a manual egg beater to stir in a Z shape to prevent the batter from forming gluten. Stir well to remove any flour particles. Lift the whisk and the batter will fall down like silk.

9. Take out the egg whites from the refrigerator and check the stability of the whipped egg whites. Check whether the egg whites are deflated.

10. Use a clean manual egg beater to beat the egg whites a few times to restore the egg whites to a wet foaming state. The best state is when the egg whites are shiny. Just beat them manually a few times.

11. Add one-third of the egg whites into the egg yolk paste and stir evenly.

12. Pour the evenly mixed egg yolk paste into the remaining egg white bowl.

13. Stir gently and quickly until evenly combined. Make a J shape with your right hand and turn the egg bowl with your left hand to stir.

14. Pour the batter 15 to 20 cm away from the baking tray and scrape the surface. It will not be very smooth. Don't waste time here to avoid defoaming the egg whites. I didn't have a scraper, so it was very uneven. After pouring the batter, tap the bottom of the baking pan twice with your hands to shake out the large bubbles in the batter, or you can drop it flat on its side.

15. After preparing the ingredients, I started to preheat the oven to 180° and bake it at 180° for 28 minutes. I kept watching from the 20th minute on because it was my first time baking in a baking tray and I didn’t know the time well. After 20 minutes, I used a bamboo stick to pierce through to see how well it was done, and also paid attention to the color to avoid burning it. After poking it several times, at 28 minutes, no flour particles were brought out when it was poked. At the same time, the cake was elastic when pressed lightly with the hand, and the surface was dry (the skin should not be too dry and hard, otherwise it will crack easily when rolled up). Then it is done.

16. Take out the baking tray and drop it flat from a high place to shake out the heat inside. Take out the entire baking paper and place it on the baking rack. Let it dry for about ten minutes (at the current temperature, the outdoor temperature is about 26°).

17. After letting it air dry for ten minutes, cover the cake with a piece of greaseproof paper to prevent the skin from drying out. You will also use this greaseproof paper to turn the cake upside down. I only covered it for five minutes, mainly to see the temperature of the cake. I pressed the edge of the cake with the greaseproof paper and found that the cake skin was not stuck to the greaseproof paper, and the cake was slightly warm. You can feel the temperature by putting your hand on top of the cake (it's above, not on top). The cake must be at a certain temperature before it can be rolled up, and it cannot be cooled before rolling.

18. Turn the cake upside down and peel off the baking paper underneath the baking pan. (I rolled it right side up. If you roll it backward, you should turn it upside down right after taking it out of the oven and tear off the baking paper while it is still hot. If you tear it off when the temperature drops, it will stick to the skin.)

19. There is no whipped cream, but there is a whole bottle of strawberry jam at home, which has not been touched.

20. Cut off the four sides. Because I don’t have a regular square baking pan, the four sides are not even. The two long sides are cut at a 45° angle to facilitate rolling. Spread the jam evenly, leaving about 2 to 3 cm of the bottom long side unspread. (Used a whole bottle of jam)

21. The cake should be at warm temperature. While it is still warm, slowly roll it up from one long side directly with your hands. This is very successful and will not stick to the skin or crack. Wrap it with wax paper and put it in the refrigerator for fifteen minutes to set before cutting and eating.

22. Successful strawberry jam cake roll. Because there is no suitable cutter, the edges are not very neat.

The method of making strawberry jam rolls is simple, and it can also help our body replenish a variety of necessary nutrients. It is a rare and delicious home-cooked dish.