Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Mix the low gluten flour with corn starch and baking powder. Sift. (see the above materials for specific quantity

2. 

   Step2:Add 50g sugar and 5g salt to the yolk. Stir evenly. Then add salad oil and milk 34 times. Stir until the yolk is even and thick without oil-water separation.

3. 

   Step3:Gently add flour. Quickly cut and mix evenly (do not circle and stir, to prevent the force). The liquid can't appear flour particles. Seal the container with the plastic wrap. At this time, preheat the oven to 160 ℃ (it can be adjusted according to the situation of your own oven

4. 

   Step4:Add lemon juice to the egg white. Make a fisheye bubble with an egg beater, and then add one third of white sugar (120g, 40g in total). Beat the remaining white sugar (80g) for 12 minutes and add it once. Add it twice until the protein is soft foaming. (that is to say, lift the egg beater. The top protein is in a triangle shape and is slightly bent.

5. 

   Step5:Take out one third of the egg white and mix with the egg yolk mixed before. Use a rubber scraper to cut and mix evenly. Then pour the mixed batter into the egg white and quickly cut and mix evenly.

6. 

   Step6:Pour it into the oven. Scrape it with a plastic scraper. Pay attention to filling the four corners first, then scrape it flat. Take the oven and smash it on the table for several times. Drain the big air holes. Bake it in the oven for 10min. Turn up and down the fire for 180 ℃. Continue for 10min.

7. 

   Step7:[whipping cream] as shown in the figure, vegetable cream (or animal cream) can be whipped into 22.5l volume cream with 1L cream.

8. 

   Step8:Take out the baked thin cake. Cut 4 pieces with a cross knife. Take one piece and evenly spread a layer of whipped cream on it. Wrap it with baking paper, roll it straight and press it forward. Then roll the baking paper and put it in the refrigerator for a period of time.

9. 

   Step9:Take out. Cut and install.