Cooking Steps

1. 

   Step1:Add a whole egg, sugar powder and 40g milk to the yolk and mix wel

2. 

   Step2:Sift in low flour and corn starc

3. 

   Step3:Continue mixing until well mixe

4. 

   Step4:Add sugar powder and a few drops of lemon juice to the egg white and beat until it is dry and foamy. It means that there will be a sharp corner without bending after lifting the eggbeater

5. 

   Step5:Add 1 / 3 of the egg white to the yolk paste. Use a scraper to cross it or turn it up from the bottom. Do not circle it. Mix the egg white and the batter evenly

6. 

   Step6:Add the remaining egg white. Continue to mix it from the bottom up

7. 

   Step7:Mixed cake past

8. 

   Step8:Preheat the oven to 170 degrees. Spread oil paper on the baking tray (28 × 28

9. 

   Step9:Pour it into the baking tray and smooth it. Shake it on the table for a few times to make the atmosphere in the cake paste bubble out. Put it into the oven for 160 ° 20 minutes (depending on the temperature of your own oven

10. 

    Step10:After the cake is baked, it should be buckled on the oiled paper immediately. Tear off the oiled paper on the surface while it is hot. Then cover it on the surface and wait for it to cool thoroughly before applying cream

11. 

    Step11:100g light milk and 10g sugar powde

12. 

    Step12:Wash strawberries and remove the stalks. Dry them with kitchen paper

13. 

    Step13:Cream more at the beginning and less at the en

14. 

    Step14:Leave a little space for strawberries and cover with crea

15. 

    Step15:Pull up one side of the cake. Roll it in slowly. You can also use a rolling pin. After rolling, put it in the refrigerator and refrigerate it for 20 minutes to set the shape

16. 

    Step16:When cutting, wipe the cream off the blade with a paper towel every time you cut it. It will be cleaner. Of course, I didn't do it. I was lazy