Cooking Steps

1. 

   Step1:Such a beautiful and delicious cake rol

2. 

   Step2:Would you like to try it? Come and do it with m

3. 

   Step3:Material preparation. Butter softens at room temperature.

4. 

   Step4:Mix the butter and sugar. Add the egg white in several times and mix well.

5. 

   Step5:Mix low flour, red koji powder and cocoa powder, sift them and mix them well.

6. 

   Step6:Pour in the 28x28cm baking tray. Smooth the cake paste with a spatula. Draw the wavy lines with a serrated spatula. Refrigerate.

7. 

   Step7:To make the cake embryo - corn oil + milk + 20g of fine sugar, mix evenly with the hand eggbeater. Fully emulsify. This process needs to be stirred for 23 minutes.

8. 

   Step8:Sift in the cake powder twice. Draw the Z word with the egg and stir until you can't see the dry flour. Then add the yolk and continue to stir. The egg yolk paste is ready. Cover with plastic wrap for later us

9. 

   Step9:Add 50g of fine sugar into the egg white in three times. Add sugar for the first time when the egg white breaks up the fish's eye blister. Add sugar for the second time when the egg cream starts to wrinkle. Lift the beater to pull up the small hook and add sugar for the third time. Until the egg cream is lifted to the point where the beater can pull out the upright hook, it will be dismissed. I usually use the speed of breaking the egg white at a low speed. Then I turn on the speed of breaking the egg white cream. Finally, I turn on the speed of breaking the big bubbles in the egg white cream at a slow speed for one minute.

10. 

    Step10:Take one third of the whipped egg white cream and pour it into the yolk paste. Mix it evenly by cutting, mixing and turning. Then pour it back into the remaining two thirds of the egg white cream. Continue to mix evenly. The mixed cake paste should be glossy, delicate and slightly fluid.

11. 

    Step11:Pour the cake paste into the baking tray. Shake the mold gently to eliminate the air bubbles. Put it in the preheated oven for 150 degrees. Bake for 25 minutes. (baking time and temperature can be adjusted according to the oven

12. 

    Step12:Cool out. 300 g cream + 20 g Sugar. Mix in the cake paste. Refrigerate for 2 hours

13. 

    Step13:Come on. Cut it and taste it