Strawberry Hug Roll

1. Protein and egg yolk separation.

2. Add 10 grams of white sugar to the egg yolk and mix well.

3. Add oil and mix well.

4. Add milk and mix well.

5. Sieve in low gluten flour.

6. Mix evenly in a zigzag shape, without any dry powder, and do not draw circles.

7. Add white sugar (divided into three parts) and vanilla essence to the protein, and stir with a chef's machine.

8. Make a large bubble and add white sugar.

9. Ripple the texture and add white sugar.

10. Make small bends and grooves.

11. Divide into three parts and put into the egg yolk batter.

12. Use a top and bottom mixing method, and mix well each time.

13. Do not draw circles or mix the batter

14. Put it into a decorative bag. Cut a small opening, draw a circular roll from the inside out, flat without holes, about the size of a palm, haha, the size of a cake, with a distance between each. I made eight, and there's a bigger one at the back that can't fit anymore! So

15. Put it in the oven at 180 degrees for about 10 minutes and bake until cooked.

16. Gently flip over and cool off with a scraper while it's hot.

17. Cut strawberries and mangoes into small pieces.

18. Squeeze on the light cream, the bottled light cream I used, shake it to spray it out. If you make it now, add 15 grams of sugar to 150 grams of egg cream. Just send it to the framing state. Therefore

19. Put on strawberries and mangoes.

20. It's so beautiful.