1. Put whole eggs and fine sugar into the mixing tank and beat at medium speed
2. Add the sifted flour and corn flour and mix well
3.
Heat the fresh milk, unsalted butter and salad oil to 80 degrees, then mix them evenly in Method 2, and then they can be put into the oven.
Turn around at 220/170 degrees for about 10 minutes, 150/150 for about 12 minutes, cool off for use
4. To make the filling of the cake roll, pour corn flour, low-gluten flour, and egg yolk into a steel pot and mix well, then add pepper and mix well
5. Add the mango puree to the sugar and boil until it boils, then add in Method 4, mix well, cook in the oven, stir while boiling, add the unsalted butter and mix well
6. Take a tray and spread the cling film and spread it flat. 5 Cover it with cling film and let it cool in the refrigerator for 30 minutes.
7. After 30 minutes, take it out and divide it into three times, add whipped cream and mix lightly, then put it in the refrigerator for later use.
8. The cake body that will be cooled in the oven is all four
9. Spread the stuffing, roll up and freeze for 15 minutes, then you can take out the slices and decorate it.
Tips:There are a lot of steps and a little more work, but you can still succeed as long as you step by step and give patience
