The Olympic Games are hot and competitive.My son and I made this cake: cut the cake roll into six pieces, put it in an upright plate, and decorate it with fresh cream and fruit.My son cut the flag out of red paper and the five stars out of yellow paper.I put this flag high above the cake.My son said, "Name this cake after China!"

WHAT YOU NEED

Ingredients

Four eggs.
80 grams of low-fat flour
50 grams of fine sugar
50 grams of sesame oil
65 grams of pure milk
1 gram of salt
One-eighth of a teaspoon
80 grams of sauce

How TO MADE Bless the cake.

Steps 1 to 4

1. Use an egg separator to separate the protein from the egg yolk (Figure 1), taking care not to let the protein touch the egg yolk when separating the egg.

2. Protein and egg yolk are poured into the egg-making bowl (Figure 2) and the egg-making bowl must be water-free and oil-free.

3. The pot with the protein is a little bigger.

4. This protein bowl is a 20cm stainless steel deepening bowl, an 18cm egg yolk bowl.

Steps 5 to 8

5. Put 1 gram of salt in the egg yolk bowl (Figure 3).

6. Salt can make sugar taste less sweet.

7. Add 10 grams of refined sugar.

8. Stir evenly with a hand-held scrambler.

Steps 9 to 12

9. Add 50 grams of safflower oil three times, stirring evenly with a manual blender each time (Figure 4).

10. Pour 65 grams of pure milk into the egg yolk bowl (Figure 5) and stir evenly until the oil and water are mixed.

11. Sieve 80 grams of low powder into the egg yolk bowl (Figure 6).

12. The mixture is evenly mixed to a granular paste (Figure 7).

Steps 13 to 16

13. Take 20 grams of egg yolk with a spoon and put it in a small bowl (figure 8).

14. Sieve 1/8 teaspoon of red cabbage flour into a small bowl (Figure 9) and mix evenly with a spoon.

15. So we have two different colored egg yolks (figure 10), and we put the two egg yolks side by side for backup.

16. Use an electric egg beater to disperse the protein and add 5 drops of lemon juice (Figure 11).

Steps 17 to 20

17. Add one-third (17 grams) of 50 grams of refined sugar when stirred to the shape of a fish eye as shown in Figure 12.

18. Add one-third fine sugar (17 grams) until the protein begins to thicken and double in volume to form the fine foam shown in Figure 13.

19. Continue stirring until the protein is thicker, the surface is striped, and the protein peak on the egg beater drops (Figure 14), adding the remaining fine sugar (16 g)

20. Continuing to stir, the protein spike on the egg-breaker grows and does not stand upright (Figure 15), indicating that it has reached the level of moist foaming, i.e. the level of nine distribution.

Steps 21 to 24

21. It's enough to make a cake roll, and the protein reaches this level.

22. At this time, the protein has a pattern, but the touch is lighter and softer.

23. The proteins in the basin are curved and pointed (Figure 16).

24. Take about twice the protein of the red curry egg yolk in a small bowl (Figure 17)

Steps 25 to 28

25. Stir with a spoon and slice until the protein is completely mixed with the red curd dough (Figure 18).

26. The mixed dough is dense and uniformly light red.

27. Take a small bag of flowers, put it in a wide-mouthed glass bottle, and turn the part of the bottle that rises above the mouth out of the bottle.

28. Pour the red cake paste into the flower bag (Figure 19).

Steps 29 to 32

29. Tie a knot at the open end of the bag, and use scissors to cut a small hole in the thin end of the bag.

30. Put oil paper in the pan, hold the bag of flowers in your hand and draw a fine line on the oil paper (Figure 21).

31. Put in a preheated oven at 180°C, bake for one minute, shaping.

32. At the same time, take the time to make the original cake paste.

33. Take one-third of the protein sent to the raw egg yolk (Figure 21).

34. Stir evenly with a rubber scraper (Figure 22).

35. Be careful to stir from the bottom up, as in stir-frying, do not stir in circles, so that the protein does not dissolve.

36. It can also be used by chopping.

37. Pour the mixed dough into the protein bowl (Figure 23).

38. Stir and slice in the same way until the protein is completely mixed with the egg yolk dough (Figure 25), and the mixed dough is a fairly dense, uniform light yellow.

39. A sliced raw cake paste is poured into a thin, standardized baking line (Figure 25).

40. Use a rubber scraper to smooth the cake, hold the toaster in your hands, lightly knock a few times, shake the air bubbles.

41. Put the lower layer in a preheated oven, bake at 180 degrees for 21 minutes.

42. Remove the pan from the oven.

43. Holding the oil paper on both sides with both hands, take the cake out of the baking tray, put it on the cold net, and carefully peel off the oil paper around it.

44. Lay a sheet of oil paper on another cold net, fasten the cake upside down on the new oil paper, and uncover the original oil paper (figure 26).

45. In the first cool net, a new sheet of oil paper will be laid, and the cake that was removed from the oil paper will be placed upside down on the new oil paper again.

46. Now turn the yellow side of the cake up.

47. Cut the cake in half with a fine serrated knife (Figure 27).

48. Rub the strawberry jam evenly on the surface of the cake (Figure 28).

49. Use a doughnut stick to roll the oil paper and roll the cake.

50. 10 minutes after rolling (Figure 29)

51. Open the oil paper, cut off the two irregular parts, and then wait for it to be divided into six pieces (Figure 30).

52. The cake rolls are erected on a white porcelain plate and decorated with fresh cream and fruit.

53. The cake rolls are erected on a white porcelain plate and decorated with fresh cream and fruit.

54.