Cooking Steps

1. 

   Step1:Separate the egg yolk. Beat the egg yolk until it is stiff and foamy. That is to say, the egg beater can form upright and strong sharp feet.

2. 

   Step2:Pour the yolk into the egg white. Beat it a little with the beater. Mix well.

3. 

   Step3:Sift the low flour and corn starch. Pour into the egg paste. Stir quickly and gently with a scraper until even.

4. 

   Step4:Put the cake paste into the flower mounting bag. Use a round mouth with a diameter of one centimeter to extrude the cake strips on the baking tray paved with oil paper in advance. About 20 centimeters each. Pay attention to the time of extrusion. There should be no gap between the strips. Try to make each thickness uniform.

5. 

   Step5:Sprinkle a thin layer of sugar powder evenly on the surface. Bake in a pre heated oven at 180 degrees for 11 to 13 minutes. To the surface golden.

6. 

   Step6:Making of inner filling. Mix cream and sugar and beat. You can add tea powder or cocoa powder to the cream as you like.

7. 

   Step7:Cut off the irregular corners of the cake when it's cool. Spread with cream. The strawberries should be cut off both the head and the tail. Only in this way can the cut rolls have a good cut. Spread the strawberries all over. Roll up the cake roll. Put it in the refrigerator for an hour or two and wait for it to set.