Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Put them in two basins without water or oil. Put ten grams of sugar in the yolk and mix them evenly. Put 70 grams of milk and 25 grams of oil (I only put 20 grams). Mix them evenly and sift them into 70 grams of low gluten flour. Mix them evenly with the mixing method without particles and circles. Preheat the oven at 150 ℃. Beat the egg white until it bubbles. Put a few drops of white vinegar, 10 grams of sugar, until there is no big bubble. Put 6 grams of sugar. Continue beating until there is a line, then put 10 grams of sugar, until there is a small hook when lifting the beater. Stand up with chopsticks, or the bowl is full of egg white frost. Add the egg white into the yolk paste three times. Use the same method as cooking. Do not draw a circle. Pour the even cake paste into the baking tray paved with oil paper and use a scraper Scrape flat and vibrate bubbles. Put them in the oven. Adjust the oven temperature to 170 ℃ (the oven temperature in my home is higher than 160 ℃. I have to find out the difference between different oven temperatures) 20 minutes. Take out the baking tray and vibrate the hot air. Put the oil paper on the overhead baking net together with the oil paper to dissipate the heat. About four or five minutes will do. Turn the cake upside down on the oil paper and tear off the oil paper below and put it in a warm place. Do not cool it Put jam on it, roll it up, refrigerate it for 30 minutes, cut it into piece

2. 

   Step2:Pay attention to the skin color when bakin

3. 

   Step3:Remove irregularities on both side

4. 

   Step4:Cut block finished produc