Cooking Steps

1. 

   Step1:First make Qifeng cake bottom. Separate the egg white and yolk. Add sugar to the yol

2. 

   Step2:Add milk and oi

3. 

   Step3:Mix with low gluten flour after mixing. Beat cream with suga

4. 

   Step4:Beat the egg white with the beater. Add 30g sugar three times. Beat the egg white until the beater comes out with a sharp point

5. 

   Step5:Add a third of the protein to the yolk mixture. Stir from bottom to top. Do not circle or over sti

6. 

   Step6:Pour the mixture into the remaining protein. Stir well as in the previous step

7. 

   Step7:Place oil paper in the square baking tray. Cut the four corners as shown in the picture, and then brush a layer of oil

8. 

   Step8:Pour the mixture into the baking pan. Shake a few times to get air. Scrape the surface

9. 

   Step9:140 ℃ for 25 minutes. Then 170 ℃ for 15 minutes. Take it out and pour it on the oiled paper. Sprinkle a layer of sugar powder on the oiled paper in advance. Otherwise, the good-looking side of the oil paper will stick on the oiled paper

10. 

    Step10:Spread a layer of cream on the surface. Put on the cut strawberries. Use a rolling pin to hold the oiled paper on one side. Roll it up bit by bit. Roll it up while tightening it

11. 

    Step11:Roll it up and wrap it in this oilpaper. Put it in the freezer like candy

12. 

    Step12:Cut it into rolls. Decorate it with strawberries. How about it? It's nice, delicious and saf