2, 10 grams of Qingming grass add 150 grams of water and beat into a puree.
3, egg yolks and egg whites separated into two clean and no oil and no water in the basin, 35 grams of granulated sugar poured into the egg yolks whisked white, and then add 20 grams of water and 40 grams of salad oil whisked evenly.
4. Pour in the grass puree and stir well.
5. Sift in the low-gluten flour and cornstarch and stir well until there is no dry powder, and the batter becomes fine.
6, add a few drops of lemon juice or vinegar to the egg white and beat out the fish eye bubbles, add 35 grams of granulated sugar in three parts to whip the egg white into a wet meringue, lift the beater head with meringue in a triangular shape that will not fall.
7, the first one-third of the meringue into the egg paste cut evenly, then add one-third of the cut, and finally pour the egg paste into the rest of the meringue quickly cut evenly.
8. Pour the batter into a parchment-lined baking pan and spread evenly and scrape it flat, then gently shake the pan a few times to shake out the bubbles.
9, into the middle of the oven on the upper and lower heat 190 degrees baked 15 minutes.
10, the test good out of the oven, placed on the grill to cool.
11, after cooling, the cake will be spread on a new piece of greaseproof paper, tear off the original piece of greaseproof paper, will be animal cream with sugar whipped good evenly coated in the cake, do a good job rolled up with greaseproof paper wrapped, into the refrigerator stereotypes for 30 minutes.
12, cut the cake after shaping.
12.