Cooking Steps

1. 

   Step1:The first is Qifeng cake. Separate the albumen yolk. Add milk, corn oil into the yolk. Sift in the flour with low gluten. Stir until it is fine and free of particles.

2. 

   Step2:Add a few drops of white vinegar or lemon juice to the protein. Beat to 89%. It's between wet and dry. Don't beat until it is dry foaming. Otherwise, it will crack easily when rolling.

3. 

   Step3:Add 1 / 3 protein to the egg yolk paste and mix well. Then pour it into the protein. Mix well. Put a piece of oil paper on the baking tray. Pour it into the baking tray. Pour it back and forth to spread the cake paste on the baking tray. Drop it a few times to make bubbles. Preheat the oven. 200 ℃. 1520 minutes.

4. 

   Step4:After the butter softens at room temperature, add the sugar powder and beat with the hand beater. Add the cream and beat. Add a little salt according to the taste. Spread it on the cake and gently roll it up. Wrap it with oil paper and set it for several minutes. It's beautiful to cut the head and tail first.