Cooking Steps

1. 

   Step1:Prepare the ingredient

2. 

   Step2:Separate the egg white and yolk. Put them into a basin without water or oil. Break up the yolk

3. 

   Step3:Beat in corn oil well

4. 

   Step4:Pour in the milk and stir well

5. 

   Step5:Put it into the sifted cake room. Turn it over evenly. Set aside

6. 

   Step6:Put a third of sugar in the egg white when it is whipped to the eye blister of the adult fish. Continue whipping

7. 

   Step7:When the protein is small bubbles, put in one third of the sugar. Continue to beat. When the protein is fine without bubbles, put in the remaining sugar. Continue to beat

8. 

   Step8:When the cream is lifted, it is in a small hook state

9. 

   Step9:Put a third of the cream in the yolk batter. Turn it over evenly

10. 

    Step10:Pour in the protein. Turn over evenly

11. 

    Step11:Lay a layer of oiled paper on the bottom of the cake moul

12. 

    Step12:Pour the batter into the baking pan. Smooth. Shake out the bubbles

13. 

    Step13:Preheat the oven in advance. Bake at 175 ℃ for about 15 minute

14. 

    Step14:Bake and take out. Stick a layer of oil paper. Turn it upside down and hang it on the air line to cool it

15. 

    Step15:Tear off the oilpaper

16. 

    Step16:Cut one side at a 45 degree angle

17. 

    Step17:Cream 200g with 20g sugar

18. 

    Step18:A little bit above the middle

19. 

    Step19:Roll it up. Refrigerate it for a while and set it up

20. 

    Step20:Cut. Enjoy

21. 

    Step21:Don