Cooking Steps

1. 

   Step1:The egg white and yolk are separated in an oil-free and water-free basi

2. 

   Step2:Drop a few drops of lemon juice into the albumen and beat until it's thick. Add 40 grams of 1 / 3 sugar

3. 

   Step3:Beat until it's fine, add a third of sugar and continue to bea

4. 

   Step4:Until the lines appear close to the wet blister hair and the last third of white granulated suga

5. 

   Step5:When the wet hair with hook appears, wrap the protein with plastic wrap and refrigerate i

6. 

   Step6:The yolk is scratched with a spatul

7. 

   Step7:Add 40 g oil and mix wel

8. 

   Step8:Add 40 grams of milk and mix well. No milk can be replaced with water

9. 

   Step9:Sift in 40 grams of low powder. Mix up and down evenl

10. 

    Step10:Mix 1 / 3 of the egg white with the egg yolk paste evenly. Do not circle, only turn it ove

11. 

    Step11:Pour the yolk paste into the remaining 2 / 3 of the protein. Mix wel

12. 

    Step12:Put oil paper on 28mm * 28mm square baking tray, pour batter in, scrape flat, shake out bubbles vigorously, preheat the oven 180 ° for 10 minutes, put it in the middle layer of the oven, bake at 180 ° for 1820 minute

13. 

    Step13:Whipped cream with 15g white sugar until the lines are clear and hard and do not flow. Refrigerate

14. 

    Step14:Let the cake cool for a few minutes after baking. Cover it with a piece of new oil paper to prevent the surface from drying. Spread the cream when it is not hot. Because of the time problem, I roll it up hot and cool it. Wrap it with oil paper. Open the cake roll again the next morning and spread the cream. The hot roll will not crack

15. 

    Step15:Cream the cake. Put more on one side and less on the other. Dice the strawberries. Roll them on the other side. I can't roll them with a rolling pin. Just roll them like this. This cake is soft and won't crack

16. 

    Step16:Finished product drawin