35g butter, 500g fresh milk (1), 25g whipped cream, 80g sugar, 8g jelly powder, 85g corn flour,1) 500g fresh milk, salad oil 15g fresh milk 15g fresh milk, 20g fresh milk, 35g low-gluten flour, and egg yolk (egg yolk).

working methods

Method for making cake body

1. Cook salad oil, whipped cream and fresh milk to about 85℃, then add flour and egg yolk and mix well.

2. Beat the egg whites and fine sugar (added in three times) together with the tower powder until foaming.

3. Mix the foamed proteins prepared by 1 method (the proteins are added in three times). Gently stir and mix with a spatula, and avoid stirring with an eggbeater. Keep the dough airy, pour it into a baking tray, and send it into a preheated oven (150℃) 10- 15 minutes to make cakes.

Milk jelly method

1. Boil cream, whipped cream and fresh milk together, then add sugar and jelly powder, stir well in advance, and boil together (jelly powder can use 4 gelatin tablets (1 tablet /2.5g)).

2. Turn off the fire, pour in (stir corn flour and fresh milk) and cook until it is thick. You can put a piece of mold paper in the mold and apply a little oil to avoid sticking. After cooling, cover it with a piece of transparent paper to isolate the air to cool down, and then put it in the refrigerator for more than 4 hours to form an egg custard.

Filling method of cream: 250g of animal fresh cream and 250g of plant fresh cream (both can be mixed)! !

Combine the cakes, spread the bottom layer, add custard (2 cm high), cream and fresh strawberries, and roll it up to form a caocao custard roll.