Cooking Steps

1. 

   Step1:Beat egg yolk, oil and mixture evenly.

2. 

   Step2:Pour in the butterfly bean water. Stir well. Sift in low gluten flour. Cut and mix well.

3. 

   Step3:Sugar in the egg white.

4. 

   Step4:Play a delicate bubble.

5. 

   Step5:Take a third and put it in the yolk paste. Cut and mix well.

6. 

   Step6:Cut and mix the yolk paste and pour it into the remaining protein cream.

7. 

   Step7:Cut and mix evenly.

8. 

   Step8:Pour in the baking tray. Shake out the big bubbles. Preheat the oven at 165 degrees. 150 degrees. 20 minutes. Take out the oven and turn it upside down to air.

9. 

   Step9:Cream cheese with milk. Soften in hot water. Smooth.

10. 

    Step10:Add sugar. Continue to smooth.

11. 

    Step11:Spread the cream evenly on the cake embryo. Roll it up with oil paper.

12. 

    Step12:Refrigerate for four hours. Taste better.

13. 

    Step13:Finished product.