How to make the popular Korean strawberry cake roll

• 

  1.Beautiful

• 2.First make an 8-inch chiffon cake, cut the cake into 3 to 4 slices, or use the cake base of a cake roll
• 

  3. Then use a round 4-inch or 6-inch mousse mold to press out the disc, and then use oil paper Cut out a round piece of paper slightly larger than the cake disc

• 

  4.light Whip the cream with powdered sugar until it is slightly flowy and has lines.

• 

  5. 8-tooth decorating tip Put it into a disposable piping bag

• 

  6.Put in the whipped cream

• 

  7.Take a piece of cake and fold it in half slightly, and squeeze on the cream

• 

  8.Put the oil paper on it and then extrude the pattern according to the technique of squeezing cookies

• 

  9. Then put the simple cakes together and insert the strawberries cut in half