Ingredients: (small four rolls, baking tray size 28*28), low-gluten flour -40g, eggs -4, corn oil -40g, milk -40g, fine sugar -40g, and a few drops of lemon juice. Stuffing: light cream-170g, fine sugar-15g.

Production steps

First, the production of egg yolk paste

1. Separate the egg white from the egg yolk (no water or oil in the basin), and freeze the egg white in the refrigerator 10 minute.

2. Corn oil+milk, stir evenly and emulsify (showing milky yogurt).

3. Add the sieved low-gluten flour and mix with the eggs in a zigzag shape until there is no dry powder.

4. Add egg yolk, draw a Z shape with eggs, and stir evenly and delicately; The egg yolk paste is ready and sealed with plastic wrap for later use.

5. Pour the cake paste into a 28*28 baking pan (the baking pan is padded with oil paper), smooth it with a spatula, shake it twice, and shake off the excess bubbles.

Second, baking and demoulding

1. Oven temperature: 150 degrees, preheat it for 10 minutes in advance, put it into the preheated oven, and start baking for 30 minutes, which can be added for about 3 minutes according to the coloring situation.

2. Shake the baked cake embryo twice, bake it on the baking net for a few minutes, then cover it with oil paper and let it cool backwards.

3. whipped cream+fine sugar, sent to the decorative state, evenly spread on the back of the cake.

4. With the help of a rolling pin, roll out the cake and put it in the refrigerator for more than 1 hour.