Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Add 20g sugar into the yolk. Stir wel

2. 

   Step2:Add in milk and corn oil and beat wel

3. 

   Step3:Sift in low gluten flour at one tim

4. 

   Step4:First, use the hand beater to draw the zigzag shape and stir it back and forth. Then use the scraper to handle the batter that is pelleted. Make the yolk batter more delicate

5. 

   Step5:Drop lemon juice into the egg white. Beat with electric beater at low speed until the egg is thick. Pour in 1 / 3 sugar and continue to beat at medium and high speed

6. 

   Step6:Send it to the egg whites with a fine foam. Pour in the 1/3 granulated sugar

7. 

   Step7:Beat until the cream has lines. Pour in the remaining sugar. Continue to bea

8. 

   Step8:Send until you have a big hook to pick up the beate

9. 

   Step9:Take 1 / 3 of the albumen cream and put it into the yolk paste. First, mix it up and down with the Z-shaped scraper

10. 

    Step10:After mixing evenly, add 1 / 3 of protein cream and continue to mix evenly with the same metho

11. 

    Step11:Finally, pour the even cake paste into the remaining albumen cream. Mix well. Take two spoonfuls of cake paste respectively. Add cocoa powder and Monascus powder respectively. Mix well. Pour into the flower mounting bag

12. 

    Step12:In the nonstick baking tray, first squeeze the pink cake paste into different shapes, ellipses and circles. Then squeeze the cocoa paste on both sides of the large oval paste. The small dot paste does not need to be squeezed. Draw at will. Just squeeze out the leopard print

13. 

    Step13:Preheat the oven in advance. Heat it up 150. Lower it 160. Bake it for 3 minutes. Let the leopard paste solidif

14. 

    Step14:Pour the rest of the original cake paste into the baking pan. Scrape the cake paste flat. Shake it gently for a few times to produce big bubbles

15. 

    Step15:Put it into the pre heated oven. Heat it up to 155 degrees. Heat it down to 160 degrees. Bake it for 20 minutes

16. 

    Step16:Take out the cake and shake it on the table. Shake the hot air. Then buckle it upside down on the table. Turn it over again. Put the leopard face up on the grid. Cover with oil paper. Wait for the cake to cool

17. 

    Step17:Whipped cream and sugar to to

18. 

    Step18:Put the leopard face down on the cake. Put oil paper on the bottom. Cut the two sides at an angle of 45 degrees. It's convenient for the cake to stick. Put on the cream. Make a layer of hills in the middle. Put on the strawberrie

19. 

    Step19:Take the oiled paper and the cake will be rolled

20. 

    Step20:The rolled cake can be sliced after being refrigerated for 2 hour

21. 

    Step21:Super girl heart burst. It's deliciou