Cooking Steps

1. 

   Step1:Add the oil to the yolk and mix well with the hand beate

2. 

   Step2:Add water and mix well. Sift in low powder. Mix with hand drawn zigza

3. 

   Step3:Add two drops of lemon juice to the protein, beat until it's thick and then add one gram of salt. When it's small, add one half of sugar. When it's fine, add the second sugar. When it's small, just hook it

4. 

   Step4:Add 1 / 3 of the protein to the egg yolk paste, add 3 drops of banlangjing, cut and mix. Stir well. Pour in all the protein, cut and mix wel

5. 

   Step5:Pour in the gold plate covered with oilcloth. Shake it a few time

6. 

   Step6:Bake in the middle of the preheated 160 degree oven for 16 minutes.

7. 

   Step7:Come out of the furnace and shake it. In a few minutes, it will be back buckled and demoulded. When demoulding, put a piece of oiled paper on the baking mesh. The cake is directly buckled on the oiled paper. (if you pad oil paper, you can shake it in the oven. Remove the whole oil paper from the baking tray and put it on the baking net for a few minutes. After a few minutes, cover it with a new oil paper. When it's completely cold, turn it upside down. It's not easy to remove the skin.

8. 

   Step8:Whisk 250g light cream and 20g sugar until the cream doesn't flow. It's hard enough. Spread the cream on the cake slice. Fill the beginning and both sides. Thicken the beginning a little. The end is thin. Do not apply at 3cm of the end. Sprinkle 50g of pea

9. 

   Step9:Roll it up with a rolling pin and put it in the refrigerator for 30 minute

10. 

    Step10:Meimeida finished product