Peach Velvet Swiss Roll

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Ingredients	Parts
Egg white	340g
Sugar	160g
Tartar powder	6g
Salad oil	120g
Milk	150g
White peach trap	100g
Low powder	150g
Beary Costa Sauce Lactic Acid Bacteria Yogurt Flavor	100g
Starch	50g
Salt	3g
Whole egg	220g
Cream filling
Lactobacillus Costa Sauce	500g
Light cream	500g
Butter cream	100g

Production steps

1. Beat the egg whites, sugar and tartar together to 80%
2. Stir the salad oil, milk, white peach, and Costa Lactobacillus until there are no particles, add the low powder and starch and mix well, then add the whole egg and mix well.
3. Stir the beaten egg white part and egg yolk part evenly into the baking tray and bake.
4. Whip the whipped cream and creamy cream, then add the Costa Lactobacillus and stir evenly for later use.
5. Divide the cake into three parts and roll it into the whipped cream in advance, then cut the required size and package.