Chinese Food

Cooking Steps

1. 

   Step1:Pour corn oil and milk into a container. Mix well with a hand whisk.

2. 

   Step2:Sift in low powder.

3. 

   Step3:Use the hand beater to draw a word and stir. Mix until there is no dry powder.

4. 

   Step4:Add the yolk.

5. 

   Step5:Use the hand beater to draw a word and stir evenly.

6. 

   Step6:High speed whipping with egg beater to form fish eye bleb. Add sugar three times to wet foaming state.

7. 

   Step7:Mix a third of the cream with the yolk paste.

8. 

   Step8:Pour it back into the remaining protein cream. Stir well.

9. 

   Step9:Then take out 20 grams of cake paste. Put it in another clean container. Add 2 grams of red koji powder. Mix well.

10. 

    Step10:Cut a small hole in the front of the mounting bag, squeeze it on the spread oilcloth, and then put it into the preheated oven. Take it out after 170 ° C.1 minutes.

11. 

    Step11:Change a baking pan. Put the oilcloth in it. Pour in the remaining cake paste. Scrape it with a scraper. Shake it gently for a few times. Then put it in the preheated oven for 170 ° c.25 minutes or so. Take it out immediately after baking. Put it on the drying net. Demould.

12. 

    Step12:Turn the slow cake upside dow

13. 

    Step13:Tear off the oilcloth and cover it with a piece of oilpaper to prevent the loss of water. Wait for the air to cool. Take a clean container and pour in 200 grams of light cream and 10 grams of fine sugar. Beat it to the state of 7 distribution. Then turn over the cake slices to cool. The side without pattern faces up. Spread the cream. Thicken the head (the first part of the roll). Apply a layer at the end Yes. Then roll it up. Refrigerate it for one night and set it up. (this one is not photographed

14. 

    Step14:Finished product drawin

15. 

    Step15:Finished product drawin

16. 

    Step16:Finished product drawin