Cooking Steps

1. 

   Step1:Yolk paste - separate the egg's protein and yolk into two clean containers without oil or water. Add 10 grams of sugar and cooking oil to the egg yolk and mix well (I use corn oil, because it has no external flavor). Then add low gluten powder and mix well. Note: do not mix in circles and for too long. The gluten will come out.

2. 

   Step2:Beat egg whites - add the remaining 10 grams of sugar three times to the egg whites and beat to a dry cream. It's a small point like the unbending cat's ears. It's dry.

3. 

   Step3:Add one half of the beaten protein to the batter. Make a cross and stir evenly (to avoid foaming). Then add all the mixed batter to the other half of the protein and stir evenly (remember, do not stir in circles. It will defoamer).

4. 

   Step4:Pour all the batter into the baking tray covered with oil paper. Sprinkle the onion and ham evenly on the surface of the batter.

5. 

   Step5:My oven is 17L, so the fire is relatively small, and it's also for shaping (the fire is too urgent and easy to crack). I set the temperature to 110. Bake for 20 minutes.

6. 

   Step6:Pour the baked pancakes on the oilpaper, spread the salad dressing, and sprinkle the meat floss. Take the oil paper and roll the pancake together. As long as you don't roll the oil paper into the egg roll. This method is to keep the cake from breaking when rolling. Wrap it with oil paper and set it for 30 minutes.

7. 

   Step7:Cut off the size you want. Spread two more slices of salad dressing and stick the floss on.