Cooking Steps

1. 

   Step1:Prepare and weigh the above material

2. 

   Step2:Separate 4 yolk whites. Add 15 grams of sugar to the yolk. Set aside the whites for later use.

3. 

   Step3:Beat the sugar and yolk with a hand beater until the sugar melts into the yolk.

4. 

   Step4:Pour in the salad oil.

5. 

   Step5:Mix well with the eggbeater.

6. 

   Step6:Pour in pure milk.

7. 

   Step7:Beat the eggbeater evenly.

8. 

   Step8:Sift in the low gluten flour.

9. 

   Step9:Turn the scraper evenly.

10. 

    Step10:Until the flour and yolk are completely mixed.

11. 

    Step11:The state of mixed batter.

12. 

    Step12:28 × 28 baking tray. Cover with oil paper. Preheat the oven for 165 ℃ for 5 minutes.

13. 

    Step13:Add a few drops of white vinegar to the egg white.

14. 

    Step14:The electric egg beater first sends the protein to froth at a low speed.

15. 

    Step15:Add 70 grams of sugar in several times.

16. 

    Step16:Beat until the protein pulls out the big hook (wet foaming).

17. 

    Step17:A third of the protein is added to the yolk. Mix well with a spatula.

18. 

    Step18:Pour in the remaining protein.

19. 

    Step19:Continue to mix evenly.

20. 

    Step20:Mixed batter state.

21. 

    Step21:In a smooth and delicate state of flow.

22. 

    Step22:Pour into the baking tray.

23. 

    Step23:Smooth the surface and corners with a scraper.

24. 

    Step24:Shake it from a high place down on the table top for a few times. It will give out bubbles.

25. 

    Step25:Put it in the second to last layer of the oven. Bake it at 165 ℃ for 20-25 minutes. Adjust it according to the temperature and spleen of the oven.

26. 

    Step26:Cream and sugar. Beat with electric beater.

27. 

    Step27:Take out the baked cake. Put a layer of oiled paper under the kitchen board. Turn the baking tray upside down. Take off the film. Tear off the oiled paper on the surface.

28. 

    Step28:Cool down.

29. 

    Step29:Spread a layer of cream.

30. 

    Step30:Put on the strawberries.

31. 

    Step31:Pull up the oilpaper and roll it in the middle. With the help of a rolling pin, measure and press it in while rolling.

32. 

    Step32:The rolled cake roll. Refrigerate it for 20 minutes to shape.

33. 

    Step33:Take out. Take off the oilpaper. Cut it with a knife.

34. 

    Step34:Decorate with strawberries and cream.

35. 

    Step35:Finished drawings.

36. 

    Step36:Finished drawings.