Cooking Steps

1. 

   Step1:Swiss roll material - 4 yolks, 30g sugar, a little salt, 35g corn oil, 45g water, 4 low flour 90g protein, 60g sugar - pour corn oil, sugar and milk into the beating bowl. Stir with the egg beater to make rice sou

2. 

   Step2:Sift the low powder and pour it into step 1. Mix slightly until there is no dry powder

3. 

   Step3:Pour in the yolk. Stir until smooth and free of granules to form the yolk paste

4. 

   Step4:Add a few drops of white vinegar to the protein. Beat with the eggbeater at a low speed until it bubbles. Pour in 1 / 3 white sugar. Beat the protein at a low speed and then at a high speed

5. 

   Step5:Add the remaining granulated sugar, beat the protein to dry foaming, and lift up the eggbeater to form a zigzag shape

6. 

   Step6:First take one third of the protein and mix with the yolk paste. Cut and mix evenly

7. 

   Step7:Mix another third of the protein into the yolk paste in step 1

8. 

   Step8:Pour the yolk paste mixed in step 7 into the remaining protein. Cut and mix evenly

9. 

   Step9:Spread the oil paper in the baking tray. Pour the mixed egg yolk paste into the baking tray. After leveling, put it into the oven at 180 ℃. Bake for 18 minutes. Take out and tear off the oil paper. Buckle it upside down

10. 

    Step10:After cooling, put cream on the cake, roll it up, refrigerate it for half an hour and slice it

11. 

    Step11:Cream ingredients - 50g butter, 25g sugar powder, 10g condensed milk, a little vanilla, 5g rum, 5g lemon juice, 1 tablespoon milk, 8g honey - soften butter at room temperature, add sugar powder, beat with egg beater until it is puffy

12. 

    Step12:Add honey, condensed milk, vanilla essence, rum and lemon juice at one time. Continue to stir with egg beater and mix evenly

13. 

    Step13:Stir well. Then add milk. Continue to stir well

14. 

    Step14:Beat until smooth and delicate