Cooking Steps

1. 

   Step1:1. Make the pastry. 1. Heat the eggs and sugar to melt. 2. Pour in the chef and beat 50% to whiten. 3. Pour in the sifted low gluten flour and mix evenly. 4. Start the pot with a small fire. Mix the milk and honey evenly. 5. Mix some pastry and honey milk evenly. 6. Turn back the cake paste and mix evenly. 7. Pour into the cake mold. Smooth. Bake for 11 minutes at 185 ° up and down.

2. 

   Step2:Two - make casserole 1. Start the pot over low heat. Add milk and sugar. Cook until melted. Set aside. 2. Add sugar to the egg yolk. Beat until white. 3. Add flour and mix well. 4. Pour milk into the batter one by one. Pour about 2 / 3 of the milk into the batter and mix well. Pour back into the milk pot. 5. Stir in the medium heat and return to the pot. Stir slowly and quickly until boiling. Keep heating for 12 minutes. Turn off the heat. 6. Sift, pour into the tray and cool for standby.

3. 

   Step3:Three - make rum syrup 1. Medium hot pot. Add pure water and sugar. Boil until it bubbles. Take out and cool it. 2. Add rum and mix well

4. 

   Step4:4 - put cream in the whipping oil pan. Add sugar. Whisk to 80% on ice at high spee

5. 

   Step5:5 - make the finished product 1. Apply a layer of rum syrup to the cooled cake piece in turn. Apply a layer of casda sauce and a layer of cream after penetration. 2. Roll up the cake piece with a paper roll and refrigerate it for 30 minutes to form