Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Add 10 grams of sugar to the yolk. Mix well.

2. 

   Step2:Add the salad oil into the yolk liquid 4 times. Mix well. Add in the milk and mix well.

3. 

   Step3:Mix tea powder and flour evenl

4. 

   Step4:Sift into the yolk mixture. Mix well with a spatula.

5. 

   Step5:Add the egg white into the mixing barrel of the cook machine. Gradually increase the size of the egg white. Add 60g white sugar in three times. Beat until it is wet and foamy

6. 

   Step6:Wet foaming loo

7. 

   Step7:Take a small amount of whipped cream and put it into the yolk paste. Turn it over with a scraper and mix well

8. 

   Step8:Then pour it back into the remaining protein cream. Continue to mix it evenly.

9. 

   Step9:Pour the batter into the greased paper baking tray. Smooth and shake out the bubbles. Put it into the preheated oven. Heat it up to 175 degrees and heat it down to 150 degrees. About 15 minutes.

10. 

    Step10:When the cake is out of the oven, turn it upside down. Tear off the oilpaper and let it dry until it is not hot.

11. 

    Step11:Add white sugar to the cream, first beat it with the first gear, then gradually add it to the third gear, and then beat until the top of the egg is lifted to pull out the sharp corner.

12. 

    Step12:When the cake is cooled, face up. Apply crea

13. 

    Step13:Put on the strawberries. Spread another layer of cream on the strawberrie

14. 

    Step14:After gently rolling up, wrap it with oil paper. Refrigerate it for more than half an hour.

15. 

    Step15:Take out the frozen cake roll. Cut off both ends. Squeeze a small amount of cream on the top. Put some strawberries and blueberries for decoration.