Cooking Steps

1. 

   Step1:1. Separate the egg protein and yol

2. 

   Step2:2. Add 20 grams of sugar, 45 grams of corn oil and 55 grams of milk into the yolk. Stir evenly. Do not beat. Just stir evenly. Then sift in 55 grams of low gluten flour. Mix crosswise. Never beat. Stir until the yolk is battered

3. 

   Step3:3. [key] to remove protein. Divide the 30 grams of granulated sugar into three times and add it to the protein

4. 

   Step4:4. Add half of the beaten egg white into the egg yolk paste. Turn it up and down. Then turn the even egg white paste into the remaining beaten egg white. Turn it up and down evenly to make a light yellow batter.

5. 

   Step5:5. Preheat the oven at 170 degrees. Spread oil paper on the baking tra

6. 

   Step6:6. Turn the baking tray into a light yellow batter. Smooth it. Then drop the baking tray on the table. Shake out the bubbles inside

7. 

   Step7:7. Put it in the middle of the oven. Bake at 170 ℃ for 16 minutes. The firepower of each oven is different. If the firepower is not strong enough, bake for several minutes more. Take it out after baking. Prick it in with a toothpick. It won't stick to the paste when it's cooked.

8. 

   Step8:9. Take it out and let it cool. Because I use the dark side to make noodles, let it cool directly. Then prepare a piece of oil paper or tin paper. Sprinkle a thin layer of sugar powder on it. It's used for anti sticking. Then pour cake on it

9. 

   Step9:10. Use a knife to make a stroke every few centimeters on the light side. It's easier to roll up

10. 

    Step10:11. Pour the cream into the plate. Add 30g sugar and bea

11. 

    Step11:12. Spread the cream on the cak

12. 

    Step12:13. Cut the mango seeds and pour them on the crea

13. 

    Step13:13. Full mango mea

14. 

    Step14:14. Roll up the cake gently. Because the cream is not frozen enough, it's not sticky yet. Put it in the refrigerator and freeze it for two hours before you take it out. Cut the head and cut the tail. It's done...