Cooking Steps

1. 

   Step1:Prepare 2 containers without water and oil. Separation of egg white and yol

2. 

   Step2:Add 20 grams of fine sugar to the yolk and stir until it is saccharified. Add water once and stir well with oi

3. 

   Step3:Sift in the low gluten powder, mix evenly with the egg beater, without particle

4. 

   Step4:In a small bowl, add a spoonful of egg yolk batter, sift in cocoa powder, cut and mix wel

5. 

   Step5:Add egg white and vinegar to coarse foam. Add 1/3 sugar

6. 

   Step6:Beat to the foam and add 1/3 sugar. When the texture appears, add all the remaining sugar

7. 

   Step7:Turn to hook stat

8. 

   Step8:Take a spoonful of protein cream and add it into cocoa paste. Cut and mix it evenly. Put it into a mounting bag. Use it to make patterns

9. 

   Step9:Put oiled paper on the baking tray (you can put the pre drawn sketch under the oiled paper. You can also draw it directly). Put it into the oven for about 170 ° 40 seconds. The specific time depends on the thickness of the pattern. (my oven is only adjusted to 120 degrees. The temperature is too high.

10. 

    Step10:The egg white cream is added to the yolk batter in three times. Cut and mix evenl

11. 

    Step11:Pour the batter into the baking pan. Scrape it fla

12. 

    Step12:Put the second layer on 170 degrees for 12 to 14 minutes

13. 

    Step13:The time to bake the cake. It's just for filling. Beat the cream until it is sharp. Cut the fruit for later us

14. 

    Step14:Put oil paper on the baking net. Turn the cake over the baking net. Remove the oil paper on it. Then cover it immediately. Let it cool down

15. 

    Step15:When the temperature of the cake is hot, turn the cake upside down. Cut off the irregular parts on both sides of the cake. Make a light knife mark at an interval of 2cm. Coat with cream. Decorate with fruit. Roll it up with the help of a rolling dough stick. Refrigerate and shape it.