1, spotty leaves scissors cut into small pieces, add milk together in the cooker OR wall breaker and break it up completely.
2, after breaking strain to get the glistening juice. Glistening juice can be made after the cake roll!
3, egg white, egg yolk separation, low-flour sieve standby. Egg whites and egg yolks separated, low-flour sifted and standby. Put corn oil and glistening juice in the beating bowl, use a hand whisk to mix, emulsify. Mixed egg yolk paste aside
4, egg white + lemon juice, first whipped to coarse foam, add granulated sugar in three times, whipped.
5, whipped to coarse foam, add 1/3 of the sugar mixture; whipped to fine foam, then add 1/3 of the sugar mixture; whipped to the appearance of lines, add the remaining 1/3. whipped to lift the beaters, there are small curved hooks, neutral foam.
6, take 1/3 of the meringue and egg yolk paste mix, mixing tool can be used with a hand pump, you can also use a spatula.
7, be sure to use their own tools, the only requirement, is to move light and fast, to reduce defoaming.
8, mixed batter immediately poured into the remaining meringue, continue to mix. Pour the mixed batter into a greased baking pan and smooth with a spatula or a cranked spatula. Transfer to the middle of the oven and bake at 150°C for 30 minutes.
9, egg yolks with 10g granulated sugar whisked with a hand pump, light cream + glazed juice + the remaining 20 grams of sugar in a saucepan heated to a light boil, pour into the egg yolks, remember to stir while pouring to prevent the yolks from scalding, lumps.
10, light cream + granulated sugar whipped to the appearance of obvious lines, add coconut wine, continue to whip until stiff, but pay attention to beat to 9 points, do not whip too much, whip too much taste is not very good.
11, refrigerated and cooled down after the Kasbah with a hand pump stirred to restore the smooth state, put into a piping bag. Spread the light cream evenly on the cake slices, 1/3 of the way from one end of yourself, and squeeze on the Kashiwagi. Tidy up and roll up smoothly~ Refrigerate to set for about half an hour before you can cut it.
12, decorated with light cream. 120g of light cream, granulated sugar 8g, beat to 9 points, the flower mouth is Santa Ana flower mouth. The overall decoration is also very beautiful.