Cooking Steps

1. 

   Step1:Prepare materials.

2. 

   Step2:The protein was separated into a stainless steel basin without water or oil. Whisk until the fish's eyes are bubbly. Add 1 / 3 of sugar 20 grams.

3. 

   Step3:Beat to the beginning of the protein thickening. Volume doubling. When fine foam. Add 1/3 sugar 20 grams.

4. 

   Step4:Continue to beat until the surface of the egg is striated. When the egg beater's protein peak is drooping, add the remaining white sugar. Continue to beat until the protein peak is long and does not stand upright, that is, the degree of wet foaming.

5. 

   Step5:Add 30g white granulated sugar to the yolk. Stir well. Add vegetable oil. Stir well.

6. 

   Step6:Add the milk to the yolk. Stir well.

7. 

   Step7:Sift the flour and add it into the yolk liquid. Mix it gently and evenly. Do not over mix it to avoid flour gluten.

8. 

   Step8:Add 1 / 3 protein. Stir quickly and evenly. Do not stir in circles. Otherwise, it will cause protein defoaming. Pour the batter into the egg white bowl. Continue to mix well. Move quickly to avoid defoaming.

9. 

   Step9:Take some cake batter and sift it into cocoa powder for color mixing. Mix well. Use a small spoon to drop it on the baking tray paved with oil paper.

10. 

    Step10:After the oven is preheated, bake at 150 ℃ for 1 minute. Touch the surface of the cake paste by hand. It's already set and not sticky. Never bake too hard. It will affect the next step. Pour the egg yolk paste into the baking pan. Smooth with a scraper.

11. 

    Step11:Put it into a 150 degree oven and bake it for 20 minutes. Observe at any time. The cake expands. The surface changes a little color. Pat the surface of the cake by hand. It's elastic and non stick. There's a sand sofa. It means it's baked.

12. 

    Step12:Tear off the oilpaper at the back of the cake. Spread it on another new oilpaper in turn.

13. 

    Step13:Evenly spread the nectarine jam (peanut butter and other sauces can also be added, or fresh fruit grains). Put the rolling pin under the oilpaper and roll up one end of the cake roll. Use the rolling pin with the oilpaper to lift and press down the cake roll. While pressing, roll the oilpaper back on the rolling pin. That is, roll the cake forward and the oilpaper back.

14. 

    Step14:Wrap it up with oil paper and refrigerate it for 20 minutes (I sliced it directly. A group of people nearby are waiting. It's too late

15. 

    Step15:Slice. Pack. Open to eat.