Chinese Food

Cooking Steps

1. 

   Step1:Separate the egg white and yolk. In the albumen basin, there should be no oil or wate

2. 

   Step2:Add white sugar to the yolk and mix wel

3. 

   Step3:Add pure milk and corn oil. Mix wel

4. 

   Step4:Sift in low powder and stir evenly. Do not circle. Stir in Z-shape. It should be fast. Avoid the gluten of yolk paste

5. 

   Step5:Stir until the yolk paste is smooth and delicat

6. 

   Step6:Add the protein to the lemon juice. Beat at low speed to the rough state. Add 15g white granulated sugar

7. 

   Step7:Then whisk until the blisters disappear. Add 15 grams of sugar

8. 

   Step8:Whisk to textured condition at high speed. Add the last 15 grams of sugar

9. 

   Step9:Continue to send at high speed until there is a hook on the egg hea

10. 

    Step10:Half the egg white into the yolk paste. Use a mixing knife to stir it from bottom to to

11. 

    Step11:Pour it back into the protein basin. Continue to stir evenl

12. 

    Step12:Pour it into the baking tray. Shake it gently to the left and right for a few times. Make the surface of the yolk paste basically smooth. Put it in the preheated oven for 160 degrees. Heat up and down for 30 minutes

13. 

    Step13:Take out the oven and turn it upside down on the baking net. Pull the oilcloth on all sides to disperse the heat. When it's warm, pull the oilcloth off. Take a piece of oilpaper and put it on the cake. Turn it back

14. 

    Step14:Add the cream to the sugar. Beat until it's stiff and has deep lines

15. 

    Step15:Spread some cream on the cake. Sprinkle with cut strawberrie

16. 

    Step16:Roll it up while it's warm. Set it in half an hou

17. 

    Step17:Cut the shape of the cake after it cools. Cut the strawberries in half. Cut the bottom of the strawberries flat. Squeeze in the cream. Stick it on the cake roll as a hat

18. 

    Step18:Then squeeze on the beard. Hat. Melt chocolate in hot water and squeeze it into your eye

19. 

    Step19:Santa is coming out. Cut