1. Prepare the materials
2. Add sugar to the egg yolk and mix well
3. Add water and mix well
4. Add salad oil and mix well
5. Sift in low-gluten flour
6. Use a whisk to mix until there is no dry powder of egg yolk paste
7. The egg whites are packed in a water-free basin, whipped to make thick foam
8. Add sugar in 3 times and beat to 8 to distribute. Lift the egg beater to pull up a hook.
9. Take 1/3 of the egg whites into the egg yolk paste and stir evenly with a spatula
10. After mixing the batter, pour it all back into the meringue and mix it evenly in the same way
11. The mixed batter is delicate and fluffy
12. Pour the batter into a baking pan lined with greased paper, smooth the surface, lift it up and shake it to remove air bubbles in the interior
13. Put it into the preheated oven, 180 degrees, middle level, about 15 minutes (baking temperature for reference!)
14. Snap it upside down on another piece of greased paper, tear off the bottom paper, and let it cool naturally
15. Spread whipped cream and put strawberries on top
16. Roll up and put in the refrigerator for 1 hour, then take out and cut into pieces after setting
17. Cut open
18. At the end, I didn’t pay attention to it.
19. Finished product
Tips:1. The temperature is for reference!
2. I have reduced the amount of sugar, it is not sweet anymore!
Buy on JD
Buy on Amazon