Cooking Steps

1. 

   Step1:Separate the egg yolk from the protein. Refrigerate the protein basin first. Add corn oil to the yolk.

2. 

   Step2:Mix wel

3. 

   Step3:Sift in low gluten flou

4. 

   Step4:Draw Z and stir evenly. Cover with plastic wrap for standby. Preheat oven 170 degrees.

5. 

   Step5:Add a few drops of lemon juice to the protein. Add sugar three times and beat to the big hook state

6. 

   Step6:First mix half of the egg white cream and the yolk paste evenly, then return to the egg white basin and mix. From 2:00 to 8:00, lift the scraper and turn the basin with the left hand. The technique should be light and fast, avoiding defoaming.

7. 

   Step7:Pour in 28 * 28 square plate. Shake twice vertically from 20cm. Shake out big bubbles. Put them in the middle of the oven. 170 ° for 18 minutes. Everyone has a different temper in the oven.

8. 

   Step8:The surface of the cake is colored. The body of the cake is as long as it can reach the top. It will be cooked after falling back a little.

9. 

   Step9:Shake it quickly after it's out of the oven. Turn it upside down and let it cool (Note: I use silica gel pad. If you use oil paper, lift out the cake body. Don't turn it upside down and put it directly on the grill. In this way, it won't print a single print. Use two bowls to stand up so that the hot air doesn't come out and contact the desktop to form water vapor). When it's warm, roll it up. Wrap it in oil paper. Then beat the cream with sugar. Unfold the cake. Spread evenly on the opposite sid

10. 

    Step10:Cut the mango and put it near the body. Then compress it with cream. Cut off one piece obliquely towards the side of your cake. It will be very suitable when rolled up later

11. 

    Step11:Roll it up again. Refrigerate it for a while. Let the cream set.

12. 

    Step12:With cream. Mango. It's the best taste. What kind of knife do you use? I will use a knife to cut vegetables. One knife down. Gently stab back and forth. Wipe the cream clean and then cut.