? Materials?

1. Cake roll: 5 eggs, 50g of milk, 50g of corn oil, 40-50g of fine sugar, 60g of low flour, and 0/.5g of monascus powder (optional).

2. Stuffing: whipped cream100g, and fine sugar 8g.

3. Surface decoration: whipped cream100g, fine sugar 8g, mango, fig and pepper leaves.

4. Baking tray: 28*28cm, tarpaulin

5.230ml cake box: 8 pieces

? Practice?

1. Add oil to milk, stir and emulsify, sift in low-flour and red yeast powder, stir, and then add egg yolk and stir.

2. Add sugar to the egg white twice, send it to wet foaming, first mix 1/3 protein cream, then pour it back into the egg white and mix it evenly.

3. Spread the tarpaulin on the gold plate, pour in the batter and shake it flat. The middle layer of the oven is 140 degrees for 30 minutes. If the towel surface is perfect, the temperature should not be too high.

4. After baking, take it out together with the tarpaulin and put it on the drying rack to dissipate heat. When it is not hot for about 5 minutes, pour it on clean oil paper, and gently tear off the oil cloth to see a beautiful woolen cloth surface. At this time, there should be a thin layer of cake crumbs on the oil cloth (see photo).

5. After the cake roll is cooled, it needs to be turned over again, inverted on a long piece of oiled paper, and the oiled paper is torn off (the cake roll is stuck to the oiled paper face down, because there is still heat, the skin with darker color on the front will stick to the oiled paper, which will make it more beautiful).

6. The filling cream can be hardened, smeared on the cool surface, rolled up and refrigerated for setting 1 hour.

7. The height of the cake box is about 4 cm. Cut the cake into 3 cm wide (***8 pieces) and put it in the cake box.

8. Send a little whipped cream, squeeze it on the surface and decorate it with fruit.