Cooking Steps

1. 

   Step1:Wash and cut the leaves. Add milk to break them. Filter out the juice. Weigh out 65

2. 

   Step2:Prepare other material

3. 

   Step3:Add egg yolk, corn oil and patchouli juice in turn and stir well. Then sift in low gluten flour and sugar powder. Stir until there is no particle

4. 

   Step4:The oven can start to warm up for 10 minutes at 170 degrees before beating the egg whites. Add sugar to the protein three times to make the surface smooth. The lines will not disappear. Pull up the sharp hook.

5. 

   Step5:First add one third of the protein cream into the cake lake. Mix well. Then pour the mixed cream back into the rest of the mixed cream. Mix well with the mixing method

6. 

   Step6:Put a piece of oil paper or silicone pad on the baking tra

7. 

   Step7:Pour the cake paste into the high place, scrape it with a scraper, and shake it twice to make a big bubble

8. 

   Step8:Fire up and down the middle layer 170 ℃ for 15 minute

9. 

   Step9:Take out the shake mold of the baked cake. Spread a piece of oiled paper and buckle it to release the heat under it. Then mold it. Attach a piece of oiled paper to keep it moist

10. 

    Step10:When the cake is cold enough to feel a little extra temperature by hand, it can start to roll. Put on the whipped cream. Place it closer to your side. It is similar to the shape of a hill. Put on the fruit and cover with a layer of cream

11. 

    Step11:Roll up the cake with the help of a rolling pin. Roll it with oil paper and put it in the refrigerator for 1 hour to shape

12. 

    Step12:Take out the shaped cake roll and cut off the oil paper around it. Use a knife to cut off the uneven parts on both sides. Mount the cream decoration on the surface

13. 

    Step13:Put on the fruit. Finish.