Chinese Food

Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Egg white separatio

3. 

   Step3:Five egg whites. It's very rare to use Cass's egg basin. Because this Cass basin is too big. 4.6 liter capacity. It's super good. It won't spill out at all.

4. 

   Step4:Egg yolk with 50g milk. 50g corn oi

5. 

   Step5:Mix with hand beate

6. 

   Step6:Sift 60g of low powde

7. 

   Step7:Mix with hand beate

8. 

   Step8:Egg white. Add 4 drops of lemon juice. Add 45g sugar in 3 times. Beat. The lines will not disappear. Don't beat too hard

9. 

   Step9:Add 1 / 3 protein. Mix well with silica gel shovel. Shovel up and down. Do not circle. Avoid defoaming

10. 

    Step10:If you can't see the egg whit

11. 

    Step11:Then the egg yolk paste. Pour into the rest of the batte

12. 

    Step12:Still use silica gel shovel to shovel up and down evenl

13. 

    Step13:Pour it into a 28 * 28 gold plate (PAD oil paper if it is not a gold plate

14. 

    Step14:150 degrees (about 35 minutes) my oven is more than 10 degrees too high. So I baked it at 140 degrees for 30 minutes.

15. 

    Step15:Super perfect cake rol

16. 

    Step16:Turn it upside down. When it's warm, roll it up. I don't have any oiled paper. Roll it up and refrigerate i

17. 

    Step17:Whipped cream. I used 300g whipped cream with 30g sugar (too much later. 200g whipped cream with 20g sugar is recommended

18. 

    Step18:Gear 1 to gear 6. It's dismissed by accident. It's super fast

19. 

    Step19:Take out the frozen cake roll. Spread the whipped cream on it. Hurry up. It's too hot. It's melted all at once

20. 

    Step20:Add the chopped yellow peach

21. 

    Step21:Roll it up. Refrigerate it for half an hour and cut it. Otherwise, it won't cut well. The cream will melt.

22. 

    Step22:Super perfect roll. It's just cream.