Cooking Steps

1. 

   Step1:Heat the butter until it boils slightly. Immediately add the sifted low gluten powder and stir until there is no dry powde

2. 

   Step2:Add milk at normal temperature and stir evenly. Then add yolk and continue to stir into a fine yolk paste

3. 

   Step3:The protein is added in three times to beat until it is wet foaming. The egg beater is a big hook

4. 

   Step4:Add one third of the egg yolk paste into the egg yolk paste and mix wel

5. 

   Step5:Pour in the rest of the batter and continue to turn it into a delicate batte

6. 

   Step6:Spread the oil paper on the mould. Pour in the batter and smooth it. Sprinkle the chopped green onion and meat floss evenly

7. 

   Step7:Preheat the oven to 160 degrees. Bake for about 25 minutes (I won't tell you that I forgot to take this single step picture. Then make up

8. 

   Step8:Shake the cake lightly. Shake out the heat. Turn it upside down until the cake is only warm. Tear off the oiled paper. A very good towel. Spread a layer of salad dressing on it

9. 

   Step9:Roll it up. Refrigerate and shape it

10. 

    Step10:Well shaped cake roll. Cut it into three sections. Spread salad dressing on both sides and stick full of meat floss. I'll eat one as soon as I take a picture. It's really delicious

11. 

    Step11:Finished product drawin

12. 

    Step12:Finished product drawin