Cooking Steps

1. 

   Step1:Protein yolk separation. Add cooking oil to the yolk. Mix well. Add milk and sugar and mix well.

2. 

   Step2:Put the protein into a basin without oil and water. Add sugar three times. Beat until wet foaming (beat the egg whites to white cream shape. Turn off the eggbeater. The egg whites will not drop from the eggbeater).

3. 

   Step3:Mix 1 / 3 of the protein with the egg yolk. Mix well by turning up and down. Don't circle. Protein is easy to defoaming. Take 1 / 3 of the protein and mix in the same way. Then pour the mixed egg paste into the remaining 1 / 3 protein. Stir well. Sift in the flour. Mix the dry powder up and down. Pour into the 8-inch baking tray with oil paper. Shake for a few times. Remove air bubbles from the batter.

4. 

   Step4:Preheat the oven. 170 degrees. Bake for about 13 minutes.

5. 

   Step5:Let the cake cool after baking. Slowly put the oiled paper in private. Then put the cake on the oiled paper again. Spread jam on the surface of the cake.

6. 

   Step6:Cut off the edge of the cake. Then roll it slowly. (I've learned for a long time and still don't know how to roll it with a rolling pin. So I rolled it directly by hand. The cake is very soft and won't break.). Wrap the roll with oil paper. Twist both ends into the shape of candy. Put it in the refrigerator and refrigerate for 20 minutes and take it out. Strip the oilpaper. Slice. Then open it.