Cooking Steps

1. 

   Step1:Separate the egg white and yolk in two water-free and oil-free pot

2. 

   Step2:Add 40 grams of vegetable oil [as long as there is no special flavor of edible oil] and stir evenl

3. 

   Step3:Then add water and continue to stir evenly [or use pure milk instead of water

4. 

   Step4:Sift the evenly mixed yolk batter into the low gluten flour [quickly and gently stir to prevent the flour from getting gluten] and put it aside for later use

5. 

   Step5:Add sugar into the egg whites in three times and beat them with the egg beater until they are a little bit wetter than the dry ones

6. 

   Step6:That's what the cream looks like

7. 

   Step7:Use a spatula to dig a third of the egg white and mix it with the yolk paste evenly [cross and stir or turn gently to prevent defoaming

8. 

   Step8:Mix well, then pour the yolk paste into the remaining protein cream and continue to mi

9. 

   Step9:Pour the mixed cake paste into the baking tray with oil paper laid in advance. Scrape the surface with a scraper and put it into the oven at 175 ° C for 20 minutes [time and temperature are for reference only, because the temperature of each oven is different] the surface is golden and then it can be baked

10. 

    Step10:Take out the baked cake from the baking tray and put it on the baking net until it is warm by hand, then spread the cream and fruit to continue the operatio

11. 

    Step11:Turn the cake on the opposite side onto a clean oilpaper, evenly touch the cream on the cake, spread the fresh fruit and roll it tightly

12. 

    Step12:Wrap the rolled cake roll with oil paper and put it in the refrigerator for 1 hour, take it out and cut it into pieces for eating [I can't wait for the shaped roll to be finished and cut it with a knife. It won't spread as long as it's operated properly

13. 

    Step13:How can a beautiful cake roll not crack * ^ o ^