1. Corn oil and milk are mixed thoroughly with egg whips.
2. Sift in the low powder and stir irregularly without dry powder.
3. Add 4 egg yolks (the cake made by the post-egg method is delicate)
4. Stir irregularly with egg cream until the egg batter is smooth (use a spatula if there are particles)
5. Add sugar to the egg whites 3 times to make a wet foam (I am lazy to add the white sugar at one time) to make a cake roll. The egg whites cannot be beaten too hard or they will crack when the roll is rolled.
6. Take 1/3 of the meringue and put it in the egg yolk paste and mix it quickly with a spatula.
7. Pour all the egg yolk paste into the meringue and stir quickly evenly.
8. Pour into the baking tray and shake it lightly (the uneven surface can be smoothed with a scraper)
9. Preheat the middle layer of the oven at 150°C for 20 minutes in advance, and then fall from a high place after being out of the oven (time and temperature are for reference only). After a few minutes, the sides of the cake will be separated from the baking tray (if not, just pick the sides by hand)
10. Spread grease paper on the cake, turn the baking tray upside down, and the cake pieces will fall off.
11. Beautiful towel bottom.
12. Put the face up and the towel face down, spread the cream on the strawberry and roll it up (borrowing the picture of the roll), and the cream on your side is more creamy and the tail is thinner.
13. Tighten both ends of the oil paper and put it in the refrigerator for half an hour to shape.
14. The rolls are squeezed with cream and decorated with beautiful strawberries.
15. Good-looking scrolls can always arouse people's appetite.
16. Beauty and taste coexist.
