Cooking Steps

1. 

   Step1:Measure the ingredients ～～～ egg separation ～ protein should be placed in a clean and anhydrous basin ～ the protein should not contain the yolk. Otherwise, it can not be dismissed.

2. 

   Step2:Mei Add 25g sugar cream to the egg yolk and mix well. Then add milk and mix well. Add 90g low gluten flour and mix well. Set aside. Mei Add 3 drops of white vinegar. First spread to the foam. Then add 30 grams of sugar Cream 3 times to the hard foam.

3. 

   Step3:At this time, the oven can start to warm up to 170 ℃ for 5 minutes. Then add one third of the protein into the yolk liquid. Stir it up from the bottom to the top like stir fry. If you can't stir it in circles, it will cause the protein to defoamer. Then add the remaining protein into the yolk twice and stir it u

4. 

   Step4:Well mixed Mei

5. 

   Step5:Pour in the baking tray. Shake out the bubbles to 170 ℃ for 20 minutes (adjust according to your oven. Also observe the color of the cake on it. If the color is lower, lower the temperature on it) ~ open the baking.

6. 

   Step6:Dice strawberries to 150g light cream and 35g frosting to beat - set asid

7. 

   Step7:Turn the baked cake upside down and let it cool to cool, then separate the cake oil paper

8. 

   Step8:Roll it up with cream and diced strawberries and decorate it with the cream and diced strawberries

9. 

   Step9:Cut out 9 pieces in one piece. Meimeida

10. 

    Step10:Cream flavored strawberry cake roll without oil ～ Mei