Low-gluten flour 75 g corn oil 50 g pure milk 50 g eggs 4 (eggs refrigerated in advance) 50 lemon juice ~ mango diced ~ whipped cream 250 g+sugar 30 g ~

Exercise:

1, separate the yolk first. Egg whites must be put in a basin without water or oil.

2. Put four egg yolks in the bowl, add milk and corn oil, stir well and emulsify completely ~ then sift in low-gluten flour and stir in zigzag to form a fine batter for later use.

3. Add a few drops of lemon juice to the protein bowl to remove the odor ~ Add sugar twice ~ Send it to the small hook.

4. First, put a spoonful of egg white into the egg yolk paste and stir it gently and quickly, then pour all the egg yolk paste into the egg white bowl and stir it gently and quickly.

5. Spread the tarpaulin on the baking tray, pour in the prepared batter ~ smooth it ~ gently shake it twice.

6. Preheat the oven to the middle layer of 160 degrees in advance, and fire for 20 minutes (the oven temperature can be appropriately adjusted according to the actual situation).

7. It's time to take out the inverted buckle and let it cool.

8. 250 grams of whipped cream and 30 grams of sugar are sent ~ smeared on the cake embryo ~ smeared on the side where the roll is started ~ rolled up after smearing ~ put some cream on it ~ put the diced mango on it ~ refrigerate for a while before cutting.