Cooking Steps

1. 

   Step1:Add 30g sugar to 2 proteins in three times. Beat until hard foaming. The egg beater has a small curved poin

2. 

   Step2:Add egg yolk to the whole egg. Add 60g sugar and 18G water to make it thick. Lift up and beat the egg. The whole egg liquid doesn't slip all of a sudden. It drips slowly.

3. 

   Step3:Take 1 / 2 of the protein and mix it with the whole egg. Then take the remaining protein and mix it completely.

4. 

   Step4:Sift in the powder. Use a scraper. Mix it from the bottom of the basin. I have been using the method of the island teacher - from 2 o'clock under the scraper, through the bottom of the basin, from 8 o'clock position, and then turn the basin counter clock position for 2 hours. Repeat this action until there is no dry powder. Pour in the milk along the scraper and mix it with this method until there is no liquid.

5. 

   Step5:Pour into the mold. Oven middle layer. Previously, it was preheated at 170 degrees. It was baked at 160 degrees in the oven for 25 minutes. The original method did not know how big the baking tray was. The master used 960 grams of batter to bake. It felt very thin. But my baking tray is almost full. It's OK. It's a little bit cold and shrinks back. Let it cool after it's out of the oven. *My baking tray is not sticky, so there is nothing on it. If your baking tray is not, you need to lay oil paper or heat resistant oilcloth.

6. 

   Step6:Cream with honey. There are 3 grams of trehalose in the original recipe. I didn't. I didn't. Spread it on the cake after sending. I rolled the front inside. The color and dryness of the front are OK. In fact, it's OK to roll the front side. The original side is anti roll, so I also roll the front side.

7. 

   Step7:This cake is soft. It doesn't crack or crack when rolled. Tell me how to roll it - I'll take it out when the cake is cold and warm. Put it on the baking net face down again. Prepare a plastic wrap. Put the back of the plastic wrap in place. I cut off the left and right sides. Because the edge of the cake roll is hard and easy to crack. After cutting, it is convenient to roll. The end of the cake roll. Cut off a small triangle with a slanting knife. Cream on the side close to your body. There's a little more on this side and less on the far end (as shown in the picture above). I'm not full. The cream is still squeezed out. Use the plastic wrap to lift the cake roll. Gently roll it in. Press the edge with your fingers. Try to roll it in as much as possible. When rolling more than half a circle, you can use your hand