Cooking Steps

1. 

   Step1:Egg white separatio

2. 

   Step2:Add 10g sugar to egg yolk and stir evenl

3. 

   Step3:Add salad oil and continue to stir evenl

4. 

   Step4:Add milk and continue to stir evenl

5. 

   Step5:Sift low gluten flou

6. 

   Step6:Use a rubber scraper. Mix irregularly until you can't see the white dry powder. Complete the standb

7. 

   Step7:Use the electric beater to beat the egg white. Add 1 / 3 sugar when the fish eye is soaked

8. 

   Step8:When the bubble is more delicate, add 1/3 granulated sugar

9. 

   Step9:Continue beating. When the protein is thick and there are lines on the surface, add the remaining 1/3 sugar

10. 

    Step10:When the egg beater is lifted, the protein can pull out a short upright sharp corner, which indicates that it has reached the state of dry foaming. The beating can be stopped

11. 

    Step11:Preheat the oven 175 degrees. Add 1 / 3 protein to the yolk paste

12. 

    Step12:Use a rubber scraper to gently stir (from the bottom to the top. Do not circle to stir, so as to avoid protein defoamin

13. 

    Step13:Take 1 / 3 protein again. Continue to mix it gently with a rubber scraper

14. 

    Step14:Pour the egg yolk paste into the rest of the protein. Continue to use the rubber scraper to gently mix it. After mixing, it should be in a relatively thick and even light yellow state

15. 

    Step15:Pour batter into the baking tray. Smooth the surface. Shake the baking tray gently on the table and knock off the big pores inside

16. 

    Step16:Put it into the preheated oven at 175 degrees. About 15 minutes for the upper and middle layer

17. 

    Step17:It can be taken out if it is golden on the surfac

18. 

    Step18:Put the cake slices on the baking net for 5 minutes. Cover the surface with oil paper. Uncover the bottom oil paper

19. 

    Step19:I used 150g light cream and 10g fine sugar here. The whipped cream was applied on the cake piece. The start end was full and the end end was few. (if you don't like the filling, just circle it directly. The taste is also good.) then the cake piece was rolled up and put into the refrigerator to refrigerate and shape it

20. 

    Step20:It's better to use 200g whipped cream. Otherwise, it's not enough. I only have 150g here. So I can use it together