Cooking Steps

1. 

   Step1:All the ingredients are read

2. 

   Step2:Take two large basins. Put one whole egg and four yolks in the first basin, and put four egg whites in the second basin. The basin of egg whites must be free of water, oil and a trace of yolk before it can be sent.

3. 

   Step3:Beat four yolks and one whole egg for two minutes, then add milk, oil and salt and continue to beat evenly.

4. 

   Step4:Sift in the flour and mix with a rubber scraper to make a fine yolk paste. Open the oven and preheat.

5. 

   Step5:Beat four egg whites with electric beater until they are big and thick. Add a third of white sugar and continue beating. When the protein has white lines, add a third of sugar and continue to beat for a while. Finally, add all sugar.

6. 

   Step6:When the egg white is wet, it can stop. It is easy to crack when the cake roll is made again. Wet state is to point up and lift the egg beater vertically, and the protein tip can be bent down into a small hook.

7. 

   Step7:Add a third of the egg white to the yolk paste and stir. Do not circle to prevent the egg white from defoaming. Mix well, then add a third of the egg white cream and turn over. Finally, pour all the mixed egg yolk paste into the last third of the egg white and mix well.

8. 

   Step8:Put a little bit of the primary color paste into the flower mounting bag. Draw the giraffe pattern on the baking tray paved with oil paper. Bake in the 180 degree oven for 1 minute to finalize the design.

9. 

   Step9:Sift the rest of the batter into cocoa powder and mix well. Pour it into the baking tray. Spread it flat. Shake the baking tray a few times to shake out the bubbles. Continue to bake in the oven for about 12 minutes. Take out the cake if the surface is not sticky. Or stick the cake with a toothpick. If the surface of the toothpick is clean, it means that it is cooked.

10. 

    Step10:Take it out and turn it upside down. Tear off the oilpaper to cool it

11. 

    Step11:Whipped cream with suga

12. 

    Step12:Turn the cake over. Make a few strokes at an interval of two centimeters. Spread the cream on it

13. 

    Step13:Roll it up with oil paper, wrap it up and refrigerate it for one hour for shapin

14. 

    Step14:Don

15. 

    Step15:It's deliciou