Cooking Steps

1. 

   Step1:1. 4 yolks + 30g white granulated sugar, stir well. 2. Add salad oil, stir well. Then add water, stir well. 3. 4. Sift in low powder. Stir well. 5. 6. Add salt to the protein. I add lemon juice. Add sugar in three times. Beat it to wet foaming with electric beater (the beater pulls out the hook with inverted triangle. The one in the egg basin also has a hook). 7. Add one third of the protein paste to the yolk Paste inside. Use a rubber scraper to cut and mix evenly. Then pour the batter into the remaining batter. Continue to cut and mix evenly.

2. 

   Step2:9. Pour the batter into the baking tray paved with oil paper. Scrape the surface with a scraper. Then shake the baking tray a few times. Shake out the big bubbles. 10. Put them into the preheated oven. The upper and lower tubes of Changdi are 165 degrees. The middle layer is 15 minutes. I have also opened the hot air circulation for about 5 minutes.

3. 

   Step3:11. Take out the cake after it is put out of the oven. Tear up the oil paper around it to spread the heat. When it is not hot, roll it up with a rolling pin immediately.

4. 

   Step4:12. Put it for about 1 hour after rolling. It can be cut.