Cooking Steps

1. 

   Step1:Separate the egg yolk from the protein. Add 30g soft white sugar to the egg yolk. Mix well with a silica gel scraper. Add oil first. Make sure to mix well. Then add milk. Mix wel

2. 

   Step2:Add low gluten flour and Tata flour. Mix well with a spatula. Sift the yolk batter to ensure it is free of particles. The yolk batter should not be too thin. Lift it with a spatula and drop it slowly. Otherwise, the cake will be sticky when baking

3. 

   Step3:Add 40g of soft white sugar into the protein in three times. Beat it with the automatic egg beater until the protein has obvious lines. Lift it and it will be inverted triangle

4. 

   Step4:Add the egg yolk paste into the egg yolk paste in three times. Stir evenly. It's better to mix it crosswise. Finally, pour it into the square baking tray covered with silicone oil paper. Preheat the oven at 140 ℃ for 3 minutes. Heat the upper and lower tubes at 120 ℃ for 30 minutes.

5. 

   Step5:After baking, take out the baking tray, cool the cake, tear off the silicone oil paper, spread the square cake on the sushi curtain, spread the strawberry jam on it, put on the strawberry dice (the strawberries should be cut smaller as much as possible. It's better to roll it gently according to the method of rolling sushi. Don't try too hard. It's OK to cut it with a knife. The cut will explode strawberry jam. It will drool when you look at it