Learn to make cake rolls or chiffon cakes in 10 mins | Most detailed recipe! Easy to follow!

• Ingredients: fit for both cake rolls and chiffon cakes
Eggs 4 (about 60 grams each), 0:16,
Cooking oil 40 grams, 1:07,
Milk 60 grams, 1:14,
Low-protein flour 60 grams, 2:00,
White granular sugar 40 grams, 3:17,
Cream of tartar 1 gram(or a few drops of white vinegar or lemon juice), 3:23,
The size of the cake roll mould is 32cm in length and 28cm in width. The chiffon cake is better done with a 7-inch mould, but it's also fine to use a 6-inch one or a 8-inch one.
•Baking temperatures for cake rolls(80-liter oven): preheat the oven at 200 degrees for top heat and 180 degrees for bottom heat. Keep it on middle rack of oven and bake it for about 15 mins. Cakes usually receive more heat in a smaller oven, therefore we suggest reducing the temperature by 5 degrees for every 10-liter reduction in oven capacity.
•Baking temperatures for cakes(80-liter oven): preheat the oven at 160 degrees for top heat and bottom heat. Keep it on lowest rack of oven and bake it for about 45 mins. Cakes usually receive more heat in a smaller oven, therefore we suggest reducing the temperature by 5 degrees for every 10-liter reduction in oven capacity.
• The temperatures in the recipe are all in celsius degrees. Fahrenheit degree=celsius degree*1.8 + 32°F。
• The weights of ingredients in the recipe are all in grams.
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• The numbers behind the ingredients are the time points about when we mentioned the ingredients in the video. If you prefer the recipe in text form, or if there is a problem of hearing impairment, please check the recipe according to the time points.
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#Recipe #ChineseCuisine #FlourFood #Desserts #CakeRecipe #HomemadeFood #Breakfast #Baking #BreadRecipe #Cooking #TeachCooking#DailyRecipe #EasyRecipe #TastyFood

[@user-rq5uc6jh3v]

老爸手艺好，小伙子声音好，粉了

[@ArtFunByCaleb]

说的好详细，很容易跟着一步一步做，太棒了，谢谢分享

[@hugmonicah2329]

喜歡你的視頻，從不藏私。有些視頻還是會把小技巧，食材不說，讓學的人浪費時間和金錢。感恩你！

[@LBDSG1966]

🙏也感谢你的支持

[@ppzshhz7145]

一直很喜欢父子的视频，非常贴心的使用了玻璃盆，可以让观众观察材料的状态和变化 👍👍👍步骤和解说逻辑清晰不啰嗦，一气呵成，非常喜欢！谢谢父子俩！😊😊😊

[@bdjayden]

I've died and gone to heaven! Stumbled on this channel and love it. Any retired chef videos I love..lol.. thank you for making videos for us and huge thank you to your dad for showing us. Truely feel bless. Thank you

[@user-rd8me6pv5i]

好吃又不难！非常感谢你 ！👍👍

[@user-ts2oy5lx9m]

我终于做成功蛋糕卷了，感恩❤

[@cookingwithmimmo]

你可以做得很好，食谱非常好 🌸

[@chuanjie01]

谢谢分享和耐心的讲解。赞。🌹🌹🌹

[@user-rd8me6pv5i]

Вкусно и не сложно ! Спасибо Вам большое !👍👍Delicious and not difficult! Thank you very much !👍👍好吃又不难！非常感谢你 ！👍👍

[@user-jn3dm5bm6z]

老爸太棒了！偶像！

[@yudichen1353]

感谢分享

[@vforvictory888]

谢谢

[@mayhk8622]

Brilliant video ! May I ask the is the oven using just bake or fan-forced function ??? My cake roll could never have the beautiful brown top like 老爸's in the video, and the top is always sticky when cooled, then peeled off when I turn it, do you know what is the problem ???

[@alexandramanon4717]

Amo tu canal y tus recetas pero habeces no hay sustitutos 😭

[@leaf6745]

想学做法国牛角包，可颂

[@monimoni-vm8uw]

請問1克塔塔粉需用多少醋作為替代呢？😊

[@yulin7205]

烤好后就放在烤盘里放凉吗？ 蛋卷这个不需要倒扣？

[@tahaminakhatun1038]

Which rod shall i use for baking?

[@jackjackjack8041]

很喜欢这个蛋糕.上火和下火什么意思？是上下层烤箱吗？谢谢🙏❤

[@LBDSG1966]

就是烤箱的上面温度和下面温度，国外的烤箱风炉居多，只有一个温度设定。

[@zengyingwei8774]

你好，能请问一下配料表上的塔塔粉是什么吗？谢谢

[@suwan400]

現在有好幾個視頻下面看不到文字配方了😂是只能截頻了嗎

[@LBDSG1966]

文字配方每个视频都有的哈，只是有时候会比视频稍晚一些更新

[@Bapak_BOLA]

Bahasa Inggrisnya mana …😂

[@user-un1fl6zg6q]

請問一下，一個蛋60g是含蛋殼60g嗎？？

[@LBDSG1966]

对，就是带壳60克。

[@cloudmountain7732]

咋没找到文字版配料呢？

[@LBDSG1966]

文字配料已更新。

[@juliaguo4949]

文字栏肿么才能变成中文😢

[@jainleu2611]

请问一下，我怎么没有看到配方呢？

[@liverna9158]

4个60g左右的鸡蛋，将四个蛋黄和60ml牛奶，40g味道较小的食用油比如玉米油，60g低筋面粉充分混合，蛋白部分加40g白糖和一点的塔塔粉或几滴白醋或柠檬汁，用打蛋器打到蛋白出现弯钩，我自己的体会是：蛋白类似固态不能流动，用三分之一的蛋白霜和蛋黄部分充分混合，用抄底搅拌法，然后全部倒入蛋白霜的容器，再搅合，完全搅合后，倒入容器。

[@MrFishnchups]

在0:18

[@LBDSG1966]

文字配方已更新。

[@yoului8776]

你好，能加老爸微信交流没吗？😊