Cooking Steps

1. 

   Step1:Protein yolk separation. Beat egg yolk with 20g sugar. Add milk and corn oil and stir well. Sift in powder and stir well. Beat the egg white with 35g sugar until the big hook is wet foaming. Cut and mix with the egg yolk paste in three times.

2. 

   Step2:Pour in the Sanneng golden baking pan. Use a scraper to level the batter. Shake the bubbles. Bake at 160 ℃ in the middle layer of the oven for 20 minutes. Turn it upside down immediately.

3. 

   Step3:Whipped cream with sugar.

4. 

   Step4:Cut both sides of the cake. Sprinkle with honey peas.

5. 

   Step5:Spread on the cream. Warm the cake and roll it up. Refrigerate it and shape it.