1. Eggs need to be refrigerated, cleaned, dried with kitchen paper towels, and prepared with other materials. In fact, five foreign eggs are enough. Mine are grass eggs and I used six.
2. Separate the egg whites and egg yolks, and put the egg whites into an anhydrous and oil-free basin for later use.
3. Line the baking tray with greased paper.
4. In a clean basin, put milk, corn oil, corn oil with a manual whisk, and beat with a manual whisk for about 3 minutes to emulsify.
5. Sift in the low flour, stir evenly in a zigzag shape, do not make a circle to prevent the batter from becoming gluten.
6. Put the separated egg yolk into the batter prepared in step 5, continue to zigzag, and stir evenly.
7. Scrape the edge of the basin with a spatula, and stir well (similar to stir-frying). The even batter is fine and smooth. Lifting the scraper is dripping. If it does not drip, it means that the batter has become gluten or has too much flour.
8. The separated egg whites are beaten with an electric whisk at low speed until the fish-eye bubbles are reached.
9. Add 1/3 granulated sugar and beat on medium speed until fine bubbles are reached. Add 1/3 granulated sugar and continue beating at medium speed until the egg whites become fine and smooth and lines appear. Add the last granulated sugar. Continue to beat at medium speed until wet foaming, and finally turn to low speed to finish the meringue. Lift the large hook of the egg-beating head.
10. Preheat the oven at 190 degrees up and down. Then take 1/3 of the meringue into the egg yolk paste.
11. Use a spatula (you can also use a manual whisk) to chop and mix, and mix evenly, remember to mix (similar to stir-fry).
12. Then pour back into the remaining meringue and continue to mix evenly. Be careful not to draw a circle in one direction, it will defoam.
13. Mix well, slowly pour it on a baking sheet lined with greased paper from a height of 20 cm, shake the baking pan to make the cake batter flat, or use a scraper to smooth it, lift and shake the baking pan slightly.
14. Put it in the middle of the preheated oven, turn to 175 degrees and bake for 20 minutes.
15. This is a bento box drawn by my daughter during the waiting period. Put oil paper on the bottom of the bento box.
16. After baking, take it out, shake the baking pan from a height of 30 cm, shake out the heat, lift the greased paper and transfer it to the cooling rack, tear off the surrounding greased paper to dissipate heat.
17. Prepare a piece of greased paper longer than the cake roll, spread it on the roll, turn it upside down, and then gently tear off the bottom greased paper after it is warm. You can cover it with greased paper to prevent the cake roll from being cold and hard.
18. Prepare whipped cream, powdered sugar.
19. Put light cream in a water-free and oil-free basin, add powdered sugar all at once, and mix it with an egg beater to prevent splashing.
20. In the electric whisk, whipped cream at high speed, the lines will not disappear, and the container will not flow.
21. Cut the fruit. The block does not need to be too large.
22. Use a mold to engrave two cake slices on the cake roll.
23. The whipped cream is put into a piping bag with a round piping mouth. Put a piece of cake into the bottom of the bento box.
24. Squeeze the cream. Put fruit decorations.
25. Put another piece of cake on it.
26. Squeeze a layer of cream, decorate it with fruit, put it in the refrigerator, and eat it in an hour, or just finish it, you can just start it. You can make 3-4 recipes. Daughters can’t eat mangoes. Mangoes are for adults.
Tips:1. Put your favorite fruits, not necessarily dragon fruit or mango.
2. You can make 3-4 recipes, just two layers of cake slices, no more.
