Chinese Food

Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Put them into the basin respectively. Pay attention to that the basin where the egg white is put is water-free and oil-free.

2. 

   Step2:Put 20 grams of sugar, half of milk and oil in the yolk bowl. Mix well. Then put the other half of milk and oil. Mix well

3. 

   Step3:Add the tea powder and baking powder into the low powder. Sift them into the egg yolk paste. Mix well

4. 

   Step4:Beat the cream with the whisk, as in the desig

5. 

   Step5:Beat the egg white with a beater. Add the remaining 60 grams of sugar into the egg white three times. For the first time, add 1 / 3 sugar and Tata powder. Start to beat at a low speed. Beat to the state as shown in the figure, then add 1 / 3 sugar

6. 

   Step6:Add the last third of sugar as shown in the figure. Continue to speed up the proces

7. 

   Step7:Send until the eggbeater has a straight hoo

8. 

   Step8:Oven 170 degrees. Prehea

9. 

   Step9:Pour the batter into the yolk batter three times. Pay attention to the mixing technique. Turn it up and down. Don't circle it

10. 

    Step10:The egg white and yolk are mixed evenl

11. 

    Step11:Pour in the baking tray. Lay oil paper on the baking tray in advance. Put it in the middle and lower layers of the oven for 15 minutes

12. 

    Step12:Spread out the cake. Cool it. Spread the whipped cream. Pay attention to the thinness around. Prevent the cream from overflowing when rolling up

13. 

    Step13:Roll it up from one side. Cut it evenly with a knife

14. 

    Step14:Finished produc