1. Beat the egg whites and yolks into an egg-beating bowl without water and oil.
2. Add 20g of fine sugar to the egg yolk and beat with a manual whisk until saccharification. Add salad oil and milk, continue to beat evenly
3. Sift the flour into the egg yolk paste and beat evenly with a manual whisk
4. Then add one or two drops of pigment and continue to stir evenly
5. The egg whites are added to the fine sugar in three times, and it is stirred until it is wet and foamy, that is, there are small points when the whisk is lifted, but it is not particularly strong.
6. Take 1/3 of the egg whites into the egg yolk paste, use a spatula to mix up and down evenly, remember not to stir in circles, and mix up and down to avoid defoaming
7. After stirring completely, pour it back into the whipped meringue
8. Continue to mix up and down evenly, the cake batter is mixed
9. Pour the mixed cake batter into a baking pan lined with tin foil
10. Put the cake into the preheated 170 degree oven, middle level, up and down heat, bake for about 12 minutes, use a toothpick to stick in and pull out the cake without sticky matter, and then buckle the cake on the drying net, gently tear off the tin foil, and then cover Return to the cake and let the cake cool slightly.
11. Whip the whipped cream with fine sugar until moist foaming
12. Take another piece of tin foil, buckle the dried cake back onto the tin foil, spread a layer of cream on the surface, pay attention to the first end of the roll to be slightly thicker, and the end to be slightly thinner
13. Then slowly roll up the cake from the thicker end. When the cake is rolled, lift it up and gently roll it back.
14. The rolled cake rolls are wrapped in tin foil into a candy shape and placed in the refrigerator for about 1 hour
15. Add one or two drops of pink pigment to the remaining cream and mix well to become pink cream
16. Put the cream in a disposable piping bag with a Montblanc mouth and cut a small mouth
17. Take out the refrigerated cake roll, cut off the irregularities at both ends, and then squeeze cream back and forth on the cake
18. Soak the cherry blossoms in advance and rinse them off
19. The soaked cherry blossoms are soaked in water with kitchen paper, rinsed with cold water several times, then gently tear the petals, and gently glue the cherry blossoms. The pink and tender cherry blossom cake roll is ready.
