Cooking Steps

1. 

   Step1:Get all the ingredients read

2. 

   Step2:Separate the egg white and yolk. Add 20g sugar into the yolk. Stir evenl

3. 

   Step3:Add in milk and corn oil and beat wel

4. 

   Step4:Sift in low gluten flour at one tim

5. 

   Step5:First, use the hand beater to row the Z-shaped mixture back and forth. Then use the scraper to handle the batter with small particles. Make the yolk paste more delicate

6. 

   Step6:Drop lemon juice into the egg white. Beat with electric beater at low speed until it is thick. Pour in 1 / 3 sugar. Continue to beat at medium and high speed

7. 

   Step7:Go to the egg whites and make them look fine. Pour the sugar into the 1/3

8. 

   Step8:Beat until the cream has lines. Pour in the remaining sugar. Continue to bea

9. 

   Step9:Send until there's a big hook on the egg head

10. 

    Step10:Take 1 / 3 of the albumen cream and put it into the egg yolk paste. First, mix it up and down with the Z-shaped scraper

11. 

    Step11:After mixing evenly, take 1 / 3 of the protein cream and pour it in. Continue to mix evenly with the same metho

12. 

    Step12:Finally, pour the batter into the remaining cream. Continue to mix well

13. 

    Step13:Take two spoonfuls of cake paste, add cocoa powder and a drop of red pigment respectively, and mix well. Pour into the flower mounting bag

14. 

    Step14:Put the pink cake paste into the nonstick baking pan unevenly. Ellipse and circle are OK. Draw at wil

15. 

    Step15:Then use cocoa paste to squeeze on both sides of the big ellipse. Small round pink can be used without squeezing cocoa paste. Draw Leopard Patter

16. 

    Step16:Preheat the oven in advance. Heat it for 150 degrees. Heat it for 160 degrees. Bake it for 35 minutes. Take it out when it solidifies

17. 

    Step17:Pour the rest of the original cake paste into the baking tray. Scrape the cake paste flat. Knock it gently on the table to make big bubbles

18. 

    Step18:Put it into the pre heated oven. Heat it up to 155 degrees. Heat it down to 160 degrees. Bake it for 20 minutes

19. 

    Step19:After the cake is baked, take it out and immediately shake it on the table to give out heat. Then buckle it upside down on the table. Then turn the leopard print upward. Cover it with oil paper to prevent it from drying. Wait for the cake to cool

20. 

    Step20:Cream and sugar until ready to fram

21. 

    Step21:The cake has the leopard grain face down. The sides are slanted 45 degrees and cut off. It is convenient for the cake to roll up and glue. Apply a layer of cream. Then pile a layer of cream hill in the middle of the cake. Put strawberries on it

22. 

    Step22:Roll it up. Just lift the oilpaper

23. 

    Step23:The rolled cake tastes better after being refrigerated for 2 hour

24. 

    Step24:Super pink cak