1.
Add egg yolks to salad oil and stir well
2.
Add water and stir well
3. Add the sifted low-gluten flour and mix well
4.
Add the egg whites with lemon juice, add fine sugar in three times to beat until moist foaming, and lift the big bullet to show the small corners.
5.
Take one third of the egg white and add it to the egg yolk paste and mix well
6.
Pour all the egg yolk paste into the remaining egg whites and mix well
7.
Pour the mixed batter into a baking pan lined with greased paper, and smooth it with a spatula
8.
Put it in the preheated oven at 180 degrees and bake for about 12 minutes
9.
After the cake is out of the oven, buckle upside down on the baking tray, and tear off the grease paper
10.
The refrigerated whipped cream is mixed with a suitable amount of sugar to beat to 80%, and spread evenly on the cake surface
11. Roll up the cake, roll it tightly, and put it in the refrigerator for a while
12. Take out the cut pieces, melt the dark chocolate in water, put it into a disposable piping bag, cut a small mouth, and finally draw a little yellow figure, drop a drop of pigment on the jeans part and mix with some whipped whipped cream, then trace on it.
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