Cooking Steps

1. 

   Step1:Separate the yolk and egg white. Put the egg white into a container without water or oil. Refrigerate it. Pour corn oil and milk into a large bowl. Mix well with a hand whisk.

2. 

   Step2:Sift in the low gluten flour. Mix it irregularly with the hand beater to make a uniform and delicate batte

3. 

   Step3:Put the yolk into the batter. Continue to mix it evenly with the hand beater

4. 

   Step4:Make a delicate yolk paste. Set aside.

5. 

   Step5:Add a few drops of white vinegar to the egg white. Add sugar in three times. Beat until it is wet and foamy.

6. 

   Step6:Take one third of the protein and put it into the yolk liquid. Mix them evenly by turning and cutting

7. 

   Step7:Then pour the batter into the remaining protein cream and mix well.

8. 

   Step8:Pour the batter into the gold plate from a high place, scrape the surface and shake out big bubbles.

9. 

   Step9:Put it in the preheated 150 degree oven. Bake for 20 minutes. Fall down from a high place after burning. Put a piece of oiled paper on the baking net. Tear off the oiled cloth. Then turn it over and cover it with oiled paper to cool it.

10. 

    Step10:Take 250g cream and add 20g sugar. Beat until it is papered.

11. 

    Step11:Put a large oil paper under the cake. Spread the cream on the cake. The cake near you will make a small hill with cream.

12. 

    Step12:Put on the strawberrie

13. 

    Step13:Fill it with cream.

14. 

    Step14:Roll it up with a rolling pin and refrigerate it for half an hour.

15. 

    Step15:Decorate the surface with cream. Cut strawberries into hearts and decorate them.