宝藏配方复刻山姆同款瑞士卷

瑞士卷来了，细腻美味，一口吃下去就爱上，做法也非常简单，一次学会，现场开店的菜谱，就知道蛋糕卷的魅力了
配料：鸡蛋4颗|白糖40克|低筋面粉40克|玉米油40克|牛奶40克淡奶油200克|白糖10克
做法
1加入玉米油和牛奶搅拌至乳化
2滤入低筋面粉搅拌均匀，加入蛋黄搅拌均匀。
（黑茶口味：加入4克压碎的黑茶）
3蛋白里加入几滴柠檬汁，分次加入白糖打至变成小弯角
4将33%的蛋清胶倒入蛋黄胶里打成Z字形，再倒回蛋清胶里打成Z字形
5烤盘上铺油纸，倒入蛋糕体，抹平
6炉子预热150度25分钟
7淡奶油里加糖打发，取出加热好的蛋糕翻转冷却，抹上奶油卷好，冷藏定型，取出切块

Swiss rolls are here, delicate and delicious, you will fall in love with them after eating them in one bite, and the method is also very simple. Once you learn it, you will know the charm of cake rolls with the recipes of the on-site store.
Ingredients: 4 eggs | 40 grams of white sugar | 40 grams of low-gluten flour | 40 grams of corn oil | 40 grams of milk 200 grams of whipped cream | 10 grams of white sugar
Method
1 Add corn oil and milk and stir until emulsified
2 Strain in low-gluten flour and stir evenly, add egg yolk and stir evenly.
(Black tea flavor: add 4 grams of crushed black tea)
3 Add a few drops of lemon juice to the egg whites, add white sugar in batches and beat until it becomes a small curved corner
4 Pour 33% egg white glue into the egg yolk glue and beat it into a Z shape, then pour it back into the egg white glue and beat it into a Z shape
5 Line the baking tray with wax paper, pour the cake body in, and smooth it
6 Preheat the oven to 150 degrees for 25 minutes
7 Add sugar to the whipped cream and beat it, take out the heated cake, turn it over to cool, spread the cream and roll it, refrigerate to set, take it out and cut it into pieces