Cooking Steps

1. 

   Step1:Separation of egg white and yolk.

2. 

   Step2:The egg white is added with white sugar three times (starch and the third white sugar are added together). Use the electric beater to slowly lift the beater head. The protein at the tip is curved. The cream is fine and glossy. The texture of the beater is obvious.

3. 

   Step3:Beat the yolk with a hand beater for two minutes.

4. 

   Step4:Add water and corn oil to the yolk. Beat with a hand beater for two minutes.

5. 

   Step5:Add low powder to the yolk. Beat with a hand beater for two minutes.

6. 

   Step6:Take one third of the albumen paste and pour it into the yolk paste. Mix it evenly by turning it over. Then pour it back into the albumen paste.

7. 

   Step7:Mix the albumen cream and egg yolk paste again by turning and mixing.

8. 

   Step8:Pour the batter into the baking tray paved with tin paper or oil paper. Lift it up and shake it hard to make the atmosphere bubble out.

9. 

   Step9:In a 175 degree oven. Bake for 18 to 20 minutes.

10. 

    Step10:Take out the baked cake and put it on tin paper or oilpaper. (if you want the dark skin on the outside, buckle it upside down on the tin paper. If you want the light colored side outside, you can directly buckle it on the grid.

11. 

    Step11:Tear off the tin paper. Use a knife to make a light cut about one centimeter apart on the light side. It's more convenient to roll up the cake.

12. 

    Step12:Use a knife to cut a part at a 45 degree angle at the end.

13. 

    Step13:Roll up the cake by hand. (if the inner filling is applied, roll the cake with the help of a rolling pin.)

14. 

    Step14:The rolled cake is wrapped with tin paper. It can be cut after refrigerated. The shape will be more beautiful.