Cooking Steps

1. 

   Step1:Mix salad oil and water to form rice soup.

2. 

   Step2:Add in the sugar and mix until it's saccharified. Sift in the powder. Stir until it's dry.

3. 

   Step3:Add the yolk twice. Mix it into the batter and set aside.

4. 

   Step4:Add sugar to the protein in three times until it is wet foaming.

5. 

   Step5:Take 1 / 3 of the protein and mix it into the yolk paste. Carefully cut and mix.

6. 

   Step6:Pour the yolk batter back into the remaining 2 / 3 of the batter. Turn the batter from the bottom to the top with the method of fishing for the moon in the sea until it is cut and mixed evenly.

7. 

   Step7:Pour it into the baking tray with oiled paper. Scrape the surface with a plastic knife. Tap twice on the table to vibrate the big bubbles.

8. 

   Step8:Preheat 180 degrees. The middle layer is on fire for about 18 minutes. When baking, place another baking tray under the baking tray so that the baking temperature below is not too high.

9. 

   Step9:Take out the oven, turn it upside down and cool down, then tear off the oilpaper. Put sesame paste on the front. Roll up the omelet while it's warm.

10. 

    Step10:The rolling method is as follows - put it on the grill immediately after baking (the grill is turned 180 degrees, with the bottom facing up, and the heat dissipation space left below can better help the cake body heat dissipation).

11. 

    Step11:Turn the cake over when it's cool. If you like jam, add some jam. Don't add what you don't like.

12. 

    Step12:Use a knife to cut a slice at 3cm in front of the cake head. Don't cut it all the way down (it helps to roll the cake when rolling it

13. 

    Step13:First, bend the head of the cake. Remove this part of the base paper and wrap it around the rolling pin.

14. 

    Step14:Roll the bottom paper inward and push the cake outward with external force.

15. 

    Step15:After rolling, let it cool. Cut it after setting.