Cooking Steps

1. 

   Step1:Pour the milk, vegetable oil into the bow

2. 

   Step2:Stir with eggbeater until it is emulsifie

3. 

   Step3:Sift in low gluten flou

4. 

   Step4:Use the egg beater to hit the ten character technique. Stir well until there is no granul

5. 

   Step5:Separate the egg white and yolk. Pay attention not to touch a trace of yolk when separating the egg white (the bowl containing the egg white must be free of oil and water

6. 

   Step6:Pour in the yolk. Continue to use the beater. It's the same as ten method to mix evenl

7. 

   Step7:Add a few drops of lemon juice or white vinegar to the egg white. The electric eggbeater will whisk the egg white to show the fish eye bubble at high speed. Add a third of sugar. (start warming up the oven at 125 ℃ and then at 165 ℃ for 10 minutes

8. 

   Step8:Electric egg whisk continues to hit at a high speed until there are more delicate bubbles. Add 2/3 fine sugar

9. 

   Step9:Beat the foam that can appear on the grain. Add the remaining fine sugar. Send it to the wet foaming. Take the egg beater and show it in a big hook

10. 

    Step10:Take 1 / 3 of the protein cream and put it into the egg yolk paste. Use the silica gel scraper to turn and cut to mix evenly

11. 

    Step11:Mix the batter into 2 / 3 of the protein cream. Use the same method. Mix until the protein and batter are completely integrated

12. 

    Step12:Mix until you can't see the cream. Make a delicate batte

13. 

    Step13:Put oil paper on it. It's easy to demould. Pour the egg paste into the baking tray. Pour the cake paste from 20cm high into a 28 * 28 golden baking pan. Shake it gently on the table top. Make bubble

14. 

    Step14:Put it in the oven. Put it on 125 and put it on 165 ℃ for 18 minute

15. 

    Step15:Take the two corners of the oiled paper and move it to the baking net. Cover the cake with oiled paper to prevent the surface from drying. When it's warm for about 20 minutes, turn it over. You can start making the cake roll.

16. 

    Step16:The coloring is perfect to tear off the oiled paper

17. 

    Step17:Use a knife at both ends to cut off the point obliquely. This way, the cake roll can be rolled up to fit better

18. 

    Step18:When rolling, use a rolling pin to roll the oilpaper back. Roll the cake forward as it is. This roll is not easy to crack. Put it in the refrigerator for 1 hour to shape

19. 

    Step19:Use a serrated knife to cut the cake into the required shape. When cutting the cake roll, do not cut it all at once. That will deform the cake roll. The correct cutting method is to use a serrated knife to gently pull back and forth like sawing wood. Use light forc

20. 

    Step20: