Cooking Steps

1. 

   Step1:Put the butter in a small pot. Heat over low heat until the butter melts completely. Remove the pot. Add the wheat flour. Use the eggbeater to quickly mix until there is no white powder.

2. 

   Step2:Microwave the milk to 50 degrees. Add it in 1 Li twice. Stir evenly every time.

3. 

   Step3:Add the egg liquid in 23 times, and stir evenly every time. Add n drops of vanilla essence and stir well. Use a fine mesh screen to filter for standby.

4. 

   Step4:Add 70 grams of sugar powder to the protein three times. Beat the protein to the hard foaming. (I hit wet foaming

5. 

   Step5:Add 1 / 3 of the protein into 3 li. Stir well with the egg beater. Add the rest of the protein. Use the scraper to cut and mix well.

6. 

   Step6:Pour in the baking tray. Level the surface. Shake the bottom of the baking tray to shake off the bubbles. 180 degrees for about 15 minutes. Take out the baking tray. Put the pad face down on the shelf to cool. (I bake at 170 ℃ for 18 minutes. After baking for 1 minute, turn on the hot air function of the oven. Bake until about 15 minutes. Then turn off the hot air function. Let the surface of the cake be colored, but not too deep.)

7. 

   Step7:Make rose sauce cream. Mix cream and condensed milk. Beat to 89 minutes hard foaming. Add chopped rose paste and mix well with a spatula.

8. 

   Step8:Lay a sheet of baking paper. Put the top of 6 down. Spread the cream of rose jam on the surface evenly. Lift up one end of the baking paper and roll it up to form an axis. After that, remove the baking paper and roll the omelet until the other end. Wrap the refrigerator with plastic wrap and refrigerate.