Cooking Steps

1. 

   Step1:Gilding in ice wate

2. 

   Step2:Mash mang

3. 

   Step3:Add to yogur

4. 

   Step4:Stir well. Add a little lemon juic

5. 

   Step5:Add sugar.

6. 

   Step6:Mix well and put into a small pot. Low fire heatin

7. 

   Step7:Add the soft gilding piec

8. 

   Step8:Mix well and add cream.

9. 

   Step9:Mix wel

10. 

    Step10:When it's not very hot, pour it into the silica gel mold.

11. 

    Step11:The mould is put into the refrigerator for freezing with the help of the tilt angle. If the freezer is not high enough, it can be refrigerated for two hours and then solidified. Then it can be placed in the freezer flat.

12. 

    Step12:Now make a cake roll. Add corn oil to normal temperature mil

13. 

    Step13:Mix to full emulsificatio

14. 

    Step14:Sift in low gluten flou

15. 

    Step15:Mix the Z word well. If there is separation, it is not mixed well. It needs to be mixed several times

16. 

    Step16:Add yol

17. 

    Step17:Mix wel

18. 

    Step18:Squeeze a few drops of lemon juice into the egg white. Whisk into the fish's eyes. Add sugar three times

19. 

    Step19:Beat until seven. There is delicate protein cream. There is a big hook when lifting the egg beater.

20. 

    Step20:Add one third of the protein cream to the egg yolk batter. Mix well. Then pour into the protein cream basin. Mix well. Preheat the oven 175 degrees up and down.

21. 

    Step21:Pour the cake batter into the baking tray. Shake twice. Remove the air bubbles. Pad the baking tray with oilpaper or oilcloth or silica gel pad.

22. 

    Step22:Bake at 175 degrees for 25 minutes.

23. 

    Step23:Use the baking time to make Klim filling. Mix the egg mixture evenly.

24. 

    Step24:Add low gluten flour and cornstarch.

25. 

    Step25:Mix wel

26. 

    Step26:Heating in a small milk po

27. 

    Step27:Turn off the fire after boilin

28. 

    Step28:Slowly pour into the batter. One side down while stirring.

29. 

    Step29:Mix well.

30. 

    Step30:Back to the po

31. 

    Step31:Heating on a small fire. Mixing constantl

32. 

    Step32:Turn off the fire when the batter starts to thicke

33. 

    Step33:Batter into the egg bow

34. 

    Step34:Add butter while hot. Mix wel

35. 

    Step35:Put it in a bowl. Cover with plastic wrap. Refrigerate it for later use.

36. 

    Step36:Take out the baked Qifeng cake. Shake it twice. Shake it.

37. 

    Step37:On the reverse rac

38. 

    Step38:When it's cool to the hand temperature, tear off the oilpape

39. 

    Step39:Slowly roll up the cake roll. Make a reservation.

40. 

    Step40:Whipped cream with sugar. Whisk in ice water.

41. 

    Step41:Lay the cake roll flat. Spread a layer of milk evenl

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