Cooking Steps

1. 

   Step1:Separate the egg white and yolk into two basins. The basin and beating head must be clean and free of water. Add 30g sugar to start the beating. Because it is a cake roll, it can be sent to the stiff side of the wet foam. When the grain is slowly hardened, the egg tip is raised with a sharp pointed tip. It's too hard. It might break at the end of the roll.

2. 

   Step2:Mix the salad oil, cream and 40g sugar into the sifted low gluten flour quickly and evenly. The steps can refer to the common Qifeng cake.

3. 

   Step3:Take two spoonfuls of egg yolk paste, add red pigment, mix well, add protein, and put them into the flower mounting bag. Put a thin layer of oil on the oil absorption paper, and then extrude the strawberry shape. Green leaves can be painted in the same way. You can also bake them all and then paint them directly with Matcha powder. Then bake in the preheated oven of 160 ℃ for 12 minutes. Take it out for standby.

4. 

   Step4:Take 1 / 3 of the yolk paste and beat the egg white evenly. Do not stir in circles to prevent defoaming. Take 1 / 3 of the yolk paste and mix well. Mix the remaining 1 / 3 together. Put the tin paper into the film. Shake it a few times. Shake out the air. Put it in the pre heated oven of 160 degrees. Bake for 20 minutes.

5. 

   Step5:Whisk cream and sugar in ice water until stiff. Add strawberry.

6. 

   Step6:Then roll it up. Cake roll has always been my nightmare. Because often. It was a success this time.

7. 

   Step7:Roll it up and put it in the refrigerator for one night. Cut it in the morning and put it out of the oven. Cubic meter ^You can also make some hot chocolate and use it as strawberry seed. It's more lovel