Cooking Steps

1. 

   Step1:Main ingredients. Easily separate the yolk and egg white.

2. 

   Step2:Add 30g of fine sand to the yolk. Beat evenly with a hand beater.

3. 

   Step3:Then add the milk.

4. 

   Step4:Corn oil.

5. 

   Step5:Continue to beat evenly with the hand beater.

6. 

   Step6:Then pour in the sifted low powder.

7. 

   Step7:Use a rubber scraper to mix it evenly. Put it aside for use.

8. 

   Step8:Drop lemon juice into the egg white.

9. 

   Step9:Add the sugar in three times. First slow down, then medium speed. Use the egg beater to beat.

10. 

    Step10:It's enough to send out this kind of hook like wet foaming.

11. 

    Step11:Whisk the egg white. Spoon a third of it into the yolk paste. Mix well. Then pour the mixed yolk paste back into the remaining egg white. Mix well again (it must be done in circles)

12. 

    Step12:Spread oil paper on the baking tray. Pour in the mixed cake paste. Shake it hard for a few times. Shake out the big bubbles inside. Then put it into the preheated oven. 165 ℃. 20 minutes (specific time and temperature. Please set flexibly according to your own oven.)

13. 

    Step13:When it's out of the oven, turn it upside down on the shelf to cool it. Tear off the original oil paper and cover it with another one.

14. 

    Step14:When the cake is cool, cream it.

15. 

    Step15:Spread the cream on the cake (the side without oil paper). Put the strawberries on one end.

16. 

    Step16:Roll up the strawberries from the side with strawberries. After rolling up, refrigerate in the refrigerator for 30 minutes, and then cut them.

17. 

    Step17:Done.

18. 

    Step18:Done.

19. 

    Step19:Done.

20. 

    Step20:Done.

21. 

    Step21:Done.