Cooking Steps

1. 

   Step1:28 * 28 lay oil paper or cloth on the baking tray for standb

2. 

   Step2:Take two clean containers. Separate the eggs, put the egg white and yolk into them. Make sure there is no water or oil in the bowl containing the egg white.

3. 

   Step3:Send the egg white to the freezer for standby. Add 10g sugar into the egg yolk. Mix wel

4. 

   Step4:Add corn oil to the yolk and stir until it is emulsifie

5. 

   Step5:Mix cocoa powder with water and mix well. Add in egg yolk paste and mix wel

6. 

   Step6:Sift in the low gluten flour and stir evenly with Z-shaped method. Preheat the oven at 175 degree

7. 

   Step7:Add two drops of lemon juice to the egg white. Add the remaining sugar three times. Beat with the beater until you lift the beater, you can see the delicate and small hook state

8. 

   Step8:Add one third of the egg white to the yolk paste. Cut and mix with a scraper. Then pour it back into the egg white. Cut and mix evenly. Note ⚠️ Move gently to avoid defoamin

9. 

   Step9:Pour in the prepared baking pan with oilcloth. Shake it for a few times to make bubbles

10. 

    Step10:Into the preheated oven. 175 ℃ for 20 minute

11. 

    Step11:Take the oilcloth out of the oven and put it on the drying ne

12. 

    Step12:Let it dry until it's warm. Start to beat the crea

13. 

    Step13:Cream, cocoa and sugar together. Use the whisk to start

14. 

    Step14:Beat until it's fine and smooth. Remove the strawberry and wash it

15. 

    Step15:Spread the cream on the cake. Put the strawberries on i

16. 

    Step16:Cover the strawberries with cream. Spread more cream in the middle, less on both sides. Convenient rol

17. 

    Step17:When lifting the oilpaper, you can also use the rolling pin to roll it up quickly and send it to the refrigerator for cold storage for about an hour

18. 

    Step18:Refrigerated and ready to ea