Cooking Steps

1. 

   Step1:Prepare two pots to separate the egg yolk protein, milk, corn oil, egg yolk, and mix them evenly by han

2. 

   Step2:Sift in low gluten powde

3. 

   Step3:Put the batter asid

4. 

   Step4:5 proteins into all white sugar and white vinegar, high speed whisk, you can also pour in white sugar in three times according to your own habit

5. 

   Step5:High speed to fine painting, a hook disappears immediately, choose low-end to kil

6. 

   Step6:When I get to the point of the protein hook, I can hit the protein for one minute, first at high speed and then at low spee

7. 

   Step7:Take one-third of the protein and mix it in the batter by turning it ove

8. 

   Step8:Pour the batter back into the remaining one-third of the protein or stir in the oven in a mixing way and preheat it up and down 160 degrees in advance for 10 minute

9. 

   Step9:Prepare a 28 × 28 baking tray, pad it with a piece of oil paper and egg paste, and pour it down from the heigh

10. 

    Step10:I didn't use a scraper to shake it flat for two times

11. 

    Step11:Heat up and down 150 ℃ in the oven for 30 minute

12. 

    Step12:Take out the baked cake and put it on the baking net. Tear up the oil paper on all sides and let it cool for ten minutes

13. 

    Step13:Put a piece of oil absorption paper on the top and screw it back. Take off the oil absorption paper at the bottom. It can be seen that the cake is very delicate

14. 

    Step14:Choose the side you want, spread thousand island sauce, sprinkle with Shanghai moss, put the rolling pin under the oil absorption paper, and roll up the cake

15. 

    Step15:Roll up and refrigerate for 30 minute

16. 

    Step16:Take it out in 30 minutes and cut out the width you lik

17. 

    Step17:Finished produc

18. 

    Step18:Finished produc

19. 

    Step19:Secretly pressed by my so