Cooking Steps

1. 

   Step1:Prepare the materials. Put the egg white and yolk into two containers without water or oil.

2. 

   Step2:Pour milk and salad oil into the yolk. Set aside.

3. 

   Step3:Send the egg white. Pour the egg white into the stainless steel plate. Drop two drops of lemon juice. Start to beat at a low speed until the fish's eye blisters disappear. When the beater picks up the small hook, pour in 15g of sugar.

4. 

   Step4:Continue to beat the egg white until you pick up the beater again. Add 15g of sugar when there is a small sharp hook.

5. 

   Step5:Finally, add 15g of fine sugar. Whisk until a small sharp hook appears when picking up the eggbeater. In turn, the egg white will not pour out. Let it stand for two minutes.

6. 

   Step6:Preheat the upper and lower tubes of the oven 180 degrees for 5 minutes.

7. 

   Step7:Sift the sugar, low gluten powder and cocoa powder into the yolk poured with salad oil and milk. Stir until there is no granules.

8. 

   Step8:Pour a third of the cream into the yolk paste. Stir well.

9. 

   Step9:Pour the yolk paste into the cream. Stir until the cream is invisible.

10. 

    Step10:Pour the cake paste into the mould with oil absorption paper. Fall 12 times from the height of 1520 cm on the table top. Shake out the bubbles. Put them into the oven. Bake for 15 minutes at 180 degrees in the upper and lower tubes.

11. 

    Step11:Add 10g sugar to the cream and beat in ice water.

12. 

    Step12:After watching the cake, take it out. Fall down from the height of 1520 cm on the table top. Shake out the heat. Turn it upside down and let it cool. Then spread the cream. Sprinkle the peas.

13. 

    Step13:Roll it up. Done.