Strawberry Cream Roll

After separating the 5 egg whites and yolks, add a spoonful of sugar to the egg whites

When beating at medium speed, add the second spoonful of sugar (friends of manual egg beaters! Come on)

Then it started to solidify a little, and now I added the third spoonful of sugar (beat, beat, beat)

When it's like this, it's just wet foaming. When you lift it, it's a continuation of the hook!

This is good. Just lift it up and it will be a small pointed hook to dry foam~

Add four tablespoons of sugar to the egg yolks. The amount of sugar can be changed by yourself. There is nothing specific

Whip until the sugar is evenly melted and puffy and white~

At this time, you can dry the flour first

Add the beaten egg yolk and mix well

First pour one-third of the egg white into the cutting method!

Stir

The second wave

Pour back the remaining meringue and preheat the oven to 180 degrees

After mixing thoroughly, pour into the baking pan and use your hands to pop out big bubbles at the bottom ~ Bake in the oven at 210 degrees for 25 minutes

Strawberry processing~

Light cream and sugar

Send it away~

Let cool after baking

Spread the whipped cream and put the strawberries on it. I forgot to take a picture (laughing and crying) hahahahahahaha

Then roll the rolls, wrap them tightly in oil paper and put them in the refrigerator for 30 minutes

Take it out of the refrigerator and cut off both ends

Just decorate it again~ At this time, the painting style changes hahaha

Jiangjiangjiang~

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