2, the practice of small four rolls of cream: beat the protein to coarse foam, add fine sugar several times and beat until it is wet and hard. Put it in the refrigerator for use.
3. Add sugar to the egg yolk. Beat the yolk with an egg beater until the yolk turns white and the sugar melts. Add oil and continue to stir evenly. Add milk and mix well. Sift in the low flour, stir evenly with a scraper, and filter, so that the cake paste is more delicate, and you can do it without filtering.
4. Take out the protein from the refrigerator, add 1 protein into the egg yolk paste and stir well. Then pour back the remaining egg whites and stir well.
5. Spread oil paper on the gold plate to facilitate demoulding. Then pour the egg paste into the three-energy gold plate 28*28 to make it smooth, shake it a few times, touch it back and forth with a toothpick to eliminate small bubbles, and bake the middle layer for 180 minutes.
6. Shake it out of the furnace, cool it for a few minutes, and then back-buckle and demould it.
7. When demoulding, put a piece of oiled paper on the baking net, pour the cake directly on the oiled paper, cut it obliquely with a knife, and then apply whipped cream to the cake.
8. Roll up the cake slowly with a rolling pin.
9. Refrigerate for half an hour after plastic surgery.
10, when eating, take it out and cut it into your favorite thickness.