Cooking Steps

1. 

   Step1:Prepare the pattern paper (draw it in advance) and put it in the baking tray. Put another oil paper on it for us

2. 

   Step2:Add 20 grams of sugar to the yolk. Stir until it is saccharified (whitened). Add water in turn. Add salad oil. Stir evenly

3. 

   Step3:Sift the low powder into the yolk batter. Stir well with the beater and set asid

4. 

   Step4:Whet the egg whites until the thick froth. Add a little corn starch. Beat to a sharp corner

5. 

   Step5:Take a spoonful of egg yolk paste. Add cocoa powder. Mix well

6. 

   Step6:Add another spoonful of protein cream, cut and mix evenly. Start to make pattern

7. 

   Step7:Cut and mix the batter and put it into a flower mounting bag or a fresh-keeping bag. Cut a small opening. (the oil paper can be pre coated with a thin layer of salad oil. Avoid the pattern sticking to the plate. I didn't brush it) in the baking plate. Mount the desired pattern (the dot distance on the paper is too close. Temporarily adjust) 170 degrees and bake for half a minute. Take it out immediately. It can't be too dry

8. 

   Step8:Take a tablespoon of egg yolk paste. Add all the remaining protein cream in part 4. Cut and mix evenl

9. 

   Step9:Add red pigment, cut and mix evenl

10. 

    Step10:Put it into the flower mounting bag. Squeeze it into the baking tray one by one until all the colored batters are squeezed. The thickness should be as uniform as possible. Bake for 1 minute and take it out

11. 

    Step11:3 egg whites. Add sugar three times. Beat until hooke

12. 

    Step12:Cut and mix with the remaining yolk paste in step 1. Pour it into the baking tray and smooth it. Shake for several times. Remove the bubbles

13. 

    Step13:You can omit this step. I don't want to waste it. Squeeze the rest of the cocoa paste on the top of the pattern

14. 

    Step14:Put the second layer of the oven. 170 ℃ for 12-14 minutes (the oven in my house is higher. 120 ℃

15. 

    Step15:The time to bake the cake. It can be used for cream filling. Beat the cream with sugar. (it's very convenient to make cream filling in winter. It'll be sent in about 3 minutes. It's said that Nestle's is hard to send. I put ice on the bottom of the basin.

16. 

    Step16:Take out the cake body and turn it over on the baking net. Lift off the oil paper on the surface. Cover it again. Let it cool down

17. 

    Step17:When the temperature of the cake is hot, put on a new oilpaper. Turn the cake over slightly. Cut off the irregular parts on both sides. Mark the cake with a light knife mark at an interval of 2cm. Then apply cream. Add the favorite fruit

18. 

    Step18:Roll up the cake body with the help of a rolling dough stick and refrigerate it for more than 30 minutes for shaping

19. 

    Step19:Cut crea