Put two-thirds of the sugar in the egg whites and make meringue, making meringue first and then foaming the yolk later is less dishwashing and convenient.

Make a very, very hard meringue that won't run down when the horns stand firm and the cheeks are turned upside down.

Add 1/3 of the sugar to the yolk and whisk. As it turns a little bit of color, the volume increases, and when you lift the whisk, raise the dough mark for 2 to 3 seconds.

Add the egg yolk foam to the meringue of the white and mix lightly to prevent the foam from bursting. You have to mix it lightly with your wrist so that the foam that you worked hard on doesn't burst, so that the biscuit is baked well.

Add 1 to 2 drops of vanilla oil and cheddar powder and mix. You can add a little bit of vanilla powder instead of vanilla oil. After adding the powder, mix it so that the bubbles do not burst. Mix evenly so that the powder doesn't clump together.

Place the soft, smooth biscuit dough in a piping bag with a round tip and squeeze it diagonally into a regular size in an oven pan with parchment paper. You can just bake the biscuit dough in a cake mold and turn it into a circular cake. I always wanted to make Yobisqui, so I tried it this time.

Sift sufficient sugar powder over evenly squeezed biscuit dough and bake at 200'c for 5-7 minutes.

When it's baked, it's a beautifully shaped biscuit. You can see the heat on one side of the oven. I want to buy a new oven. Transfer the baked biscuits to the cooling net immediately. If you keep it on the oven pan, the hot heat from the pan will blow away the moisture of the biscuit and make it hard and tough.

Cut strawberries into squares while cooling. You can just put in the whole strawberry and roll it. In addition to strawberries, prepare kiwi, yellow peach, blueberry, raspberry, and other fruits that fit your mouth and at home in similar sizes to remove moisture. H. It's missing in the picture, but please put sugar in the whipped cream and put it firmly on top.

Remove the cooled biscuit parchment paper, open a new one, and let the bottom of baking face up. Then, when you roll it, apply whipped cream on the biscuit with the shape of a convex biscuit.

Spread the sliced strawberries evenly on top. It would have been nice if there were other fruits but only strawberries. Next time, I'll try to make it colorful with various fruits.

Use the parchment paper below to roll the kimbap. Use a little force to roll it well so that it doesn't come loose.

It's a biscuit roll cake that's. I think the convex biscuit shape above makes the cake cuter and cuter.