Cooking Steps

1. 

   Step1:Beat the albumen egg white into two anhydrous and oil-free beating bowls. Add 3 / 1 sugar. Beat with the beater until it is saccharifie

2. 

   Step2:Then add the milk in turn. Continue to mix the salad oil evenly

3. 

   Step3:Sift the low gluten flour into the yolk paste. Mix it into the yolk paste. There is no dry flour or granules

4. 

   Step4:. add sugar into the egg white in three times. Beat to form a wet foam. It's OK to have a small curved point

5. 

   Step5:Take 2 teaspoons of egg yolk batter, 1 teaspoon of protein, add a little pigment, and mix to make pink egg yolk batter

6. 

   Step6:Mix the pink batter and put it into a disposable flower mounting bag. Squeeze the pink round beans on the non stick baking tray

7. 

   Step7:Pour the rest of the pink batter into the yolk batter. Stir to a light pink batter.

8. 

   Step8:Then mix the egg white and yolk batter into a cake batte

9. 

   Step9:Mix the batter. Pour it into a nonstick baking pan. Shake lightly. Let the surface be smooth

10. 

    Step10:Put it in the preheated 175 degree oven. Middle layer. Bake for about 18 minutes. The surface of the baked cake is slightly yellow. Use a toothpick to tie it in and pull it out without any sticky substances

11. 

    Step11:Turn the cake back onto the drying net. Take off the mould. Let it dry slightly until it is warm

12. 

    Step12:After the strawberries are washed, some of them are diced for use

13. 

    Step13:Cream and sugar until stiff and foamy

14. 

    Step14:The warm cake roll is buckled onto the tin paper. Spread with light cream. Spread with strawberry dic

15. 

    Step15:Roll up the cake from one end. Then wrap it up with tin paper. Put it in the refrigerator to refrigerate and shape. The shaped cake roll. Take it out. Cut off both ends

16. 

    Step16:Then mount a simple auspicious cloud pattern on the surface with a five tooth flower mounting mout