Chinese Food

Cooking Steps

1. 

   Step1:Separate the yolk from the egg white. Make sure the bowl is free of oil and water. Beat the yolk with egg. Add corn oil and stir well.

2. 

   Step2:Then add in the milk. Make sure to stir well.

3. 

   Step3:Sift in the flour with low gluten, and mix with the Z shape. The technique should be light and quick. Mix until there is no obvious particle state.

4. 

   Step4:Sift the yolk paste. There are flour granules. Use a scraper to gently press on the screen.

5. 

   Step5:A fine, flour free yolk paste is ready.

6. 

   Step6:Drop 34 drops of lemon juice into the egg white. Whisk with electric beater at high speed.

7. 

   Step7:Hit the bubble state as shown. Add 1/3 sugar and sugar. Continue to serve at high speed. Because there is no sugar powder. So I use 30g white sugar instead of 30g sugar powder. It doesn't affect the finished product.

8. 

   Step8:The bubbles begin to become more delicate. Add another third of sugar. Continue to whisk at high speed.

9. 

   Step9:The egg white begins to have some lines. Add the remaining sugar. Continue to beat at a high speed for a while. Turn to a low speed.

10. 

    Step10:Finally, I want to emphasize that the protein should not be overused. Hit the state as shown in the figure. When the eggbeater is lifted up, the protein is in a curved corner. The basin is buckled upside down. The protein will not flow. This way the cake won't crack.

11. 

    Step11:Add a third of the protein to the yolk paste. Stir with a spatula. Stir fry. But be light and fast.

12. 

    Step12:Pour the mixed yolk paste into the remaining albumen basin. Continue to stir evenly.

13. 

    Step13:Mixed cake paste. It's light yellow.

14. 

    Step14:Spread the oil paper on the baking tray. Pour the cake paste into the middle. Use the scraper to gently push around. Because I don't have a scraper to push. So I directly lift the baking tray. Shake it evenly. It turns out that this method is also possible.

15. 

    Step15:Preheat the oven at 155 ℃ for 10 minutes, and then bake it up and down for 30 minutes.

16. 

    Step16:Take out the baked cake and shake it vertically down on the table.

17. 

    Step17:Make a stroke around with the scraper. Take out the cake gently and put it on the oiled paper.

18. 

    Step18:Cut off the sides.

19. 

    Step19:Then turn it over quickly. Speed up, or the cake crust will stick to the oiled paper.

20. 

    Step20:Let it cool for a while. Not too long. Turn it over again. Put on bayberry jam.

21. 

    Step21:Roll up. This recipe is very curly. Don't worry about cracking. I used the roll directl

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    Step22:

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    Step23:

24. 

    Step24: