Summer little fresh ❗️ pineapple cake rolls

Cooking Instructions

1. Choose a ripe pineapple and juice it for later use

   

2. Stir the pineapple juice âž• corn oil with your hands

   

3. Stir well until emulsified

   

4. Sift in the low powder and mix well

   

5. Add the egg yolk and mix well

   

6. Beat the egg whites with sugar in 3 times âž•

   

7. Whip to hook state

   

8. Divide the meringue into 2 portions âž• and mix the egg yolk paste well

   

9. Pour into a baking sheet lined with oiled paper

   

10. Bake in a preheated oven at 150 degrees for about 25 minutes

    

11. The cake roll is cut off on both sides, smeared with whipped cream, and placed with pineapple pulp

    

12. Roll up, refrigerate for 30 minutes to set, and squeeze cream on top