Cooking Steps

1. 

   Step1:Stir the milk and corn oil until emulsified.

2. 

   Step2:Sift in the low powder and stir until no dry powder can be seen. Do not circle and stir to avoid stringing.

3. 

   Step3:Add the yolk and mix well.

4. 

   Step4:Drop a few drops of lemon juice. You can use white vinegar instead. If you don't have it, don't let it go.

5. 

   Step5:Sugar is added to the egg white in three times to make it wet foaming. That is to say, there is a big hook when lifting the egg head. It is easy to crack when it is rolled.

6. 

   Step6:Take one third of the egg white cream and mix well in the yolk paste.

7. 

   Step7:Pour in the remaining cream and mix well to form a fine cake paste.

8. 

   Step8:Mix a little cake paste and red koji powder and put them into the flower mounting bag.

9. 

   Step9:Squeeze the strawberries on the 28 * 28 baking tray paved with tarpaulin or oilpaper. Try to squeeze the middle part first, and then distribute the rest around. Preheat the oven in advance. Bake at 170 ℃ for 1 minute. Don't turn off the oven.

10. 

    Step10:Pour the cake paste into the baking tray from a high place. It can reduce air bubbles.

11. 

    Step11:Smooth with a scraper. Shake the baking pan. Put it in the oven. 180 ℃ for 18 minutes. Time and temperature are self-adjusting.

12. 

    Step12:Put it out of the oven until it's warm, tear off the oilcloth and cool.

13. 

    Step13:Turn over and spread the whipped cream. Put strawberries on one side.

14. 

    Step14:Roll up the refrigerator and refrigerate for an hour.

15. 

    Step15:The toothpick can be pasted (cocoa powder and hot water) with less permission to decorate into strawberry seeds.

16. 

    Step16:Toothpick use Matcha paste (Matcha powder and hot water) to draw strawberry leaves.

17. 

    Step17:Finished product drawin

18. 

    Step18:Eat wel