Cooking Steps

1. 

   Step1:Put the protein and yolk of the three eggs into two egg beating bowls respectively. Put the protein into the refrigerator cake roll baking tray (11 inch-28 * 28) and spread the oil paper on it. Prepare an extra piece of oil paper slightly larger than that on the baking tray (for cake roll). Preheat the oven at 170 degree

2. 

   Step2:Add 15g of fine sugar to three yolks. Mix them by hand. Teacher J suggested that the making of yolk paste is very simple. One thing we need to master is not to circle hard and avoid mixing in the same direction. Stir the emulsified egg yolk evenly and finel

3. 

   Step3:Add 45g corn oil into the yolk liquid. Stir quickly and evenl

4. 

   Step4:Add 30g milk and mix slowly. Control the mixing within 3060 seconds to make it emulsified. Teacher J suggests that bubbles may be generated at the beginning. Continue to mix slowly until the bubbles become smaller and disappear into a delicate paste

5. 

   Step5:Sift in the flour with low gluten twice. Mix with J-shaped mixing method evenly without particle

6. 

   Step6:Add 8g red velvet solution. Continue to mix evenly with J-shaped mixing metho

7. 

   Step7:Take the protein out of the fridge. Whisk it to the beer bubble state at a low speed. Teacher J's hint: 1. Before whisking, use the eggbeater to pick the gluten in the protein 56 times. This will help to whisk the protein. 2. This time, there is no sugar in the whisk

8. 

   Step8:Add 1 / 3 of 45g white granulated sugar and whisk to small bubbles at high spee

9. 

   Step9:Continue to add 1 / 3 of white granulated sugar and whisk to the obvious striation stat

10. 

    Step10:Add another third of white granulated sugar and whisk at high speed until the corner turn

11. 

    Step11:First take one third of the protein and add it to the yolk paste. Turn it in J-shape and mix well. Then pour the mixed yolk paste back into the remaining two-thirds of the protein and continue to mix in the J-shap

12. 

    Step12:The height of the batter 1520cm from the baking tray is poured into the baking tray (11 inch-28 * 28) paved with oil paper. The surface is gently scraped with a soft scraper. Then, shake it gently. Shake the bubbles out. Bake in the oven at 170 ℃ for 20 minutes

13. 

    Step13:The cake buckled on the oiled paper shelf while it was hot. Carefully remove the oilpaper when it is warm. Try to keep the surface of the cake as complete as possibl

14. 

    Step14:Roll up the cake while it's hot and let it coo

15. 

    Step15:Pour 200g cream into a clean basin without water. Add 20g sugar and beat until it is wet and foamy

16. 

    Step16:Trim one side of the cake into a beveled edge (the cake roll will be more beautiful). Leave about 23 cm (to avoid rolling

17. 

    Step17: