Cooking Steps

1. 

   Step1:Melt the butter and mix the yolk and milk evenly.

2. 

   Step2:Sift the low powder into the yolk paste and stir evenly.

3. 

   Step3:White sugar is added to the egg white in several times.

4. 

   Step4:Add the beaten protein into the batter in several times. Stir up and down. Do not over mix.

5. 

   Step5:Take out a proper amount of cake paste and add cocoa powder and stir evenly.

6. 

   Step6:Brush the drawing silicone pad with oil. Place it in a square baking pan.

7. 

   Step7:Put the cocoa paste into the mounting bag. Squeeze out the pattern on the silica gel pad. Bake in the oven at 160 ℃ for 2 minutes.

8. 

   Step8:Take it out and cool it. Pour in the original cake paste. Lay it flat. Bake in the oven at 160 ℃ for 15 minutes. Take it out and cool it.

9. 

   Step9:Mix the cream and sugar. Peel the mango and cut into strips. Put a layer of cream on the non patterned side. Put mango strips on one end.

10. 

    Step10:Roll up the cake. Refrigerate it.

11. 

    Step11:Mango Cream swiss roll is ready.