1. Prepare all materials.
2. Add 30 grams of corn oil to the egg yolk and stir well.
3. Add 60 grams of milk and mix well.
4. Sift in 60 grams of low powder and stir evenly, stir well with Z-shape for later use.
5. Add 30 grams of sugar to the egg white bowl and use an electric whisk until there are small hooks.
6. Take one-third of the egg whites into the egg yolk box, use a spatula to draw 1 and mix well, then take one-third into the egg yolk paste and mix well. Finally, pour all the egg yolk paste into the egg white bowl and mix well. \nPreheat the oven for later use.
7. Put the tarp on the 28x28 baking pan and pour all the cake batter into it. Note that the box should raise the point and fall down.
8. Scrape it down with a scraper, and shake it a few times to remove air bubbles.
9. Put it into the preheated oven immediately. Bake for 12 minutes at 19O degrees on the upper and lower tubes. Immediately after baking, take it out and put it on the grill to cool to hand temperature, and then remove the tarp.
10. At this time, take 200 grams of whipped cream and 10 grams of sugar to whip until it is firm and strong, put the oil paper under the cake slice, cut all sides and smear the whipped cream to smooth it. Wash the strawberries and cut them in half, place them in a row on your own side, and cut the rest into small pieces and place them on the cake slices (pictured). \nUse a rolling pin to slowly roll it up from the side on your own, tighten it with greased paper, and put it in the refrigerator.
11. Take out the cake, remove the oily paper, and put the decorating nozzle into the decorating bag. Put the whipped cream in the mouth, squeeze it onto the cake roll, and put strawberries on top to finish. The beautiful strawberry eggs are beautiful and delicious! Guiyi, imported Australian cattle, organic throughout the process, Guiyi quality pure milk
