Cooking Steps

1. 

   Step1:Cut shallot and bacon into small piece

2. 

   Step2:Separate the yolk from the egg white. Put them into clean and waterless containers respectively. Do not have a drop of water

3. 

   Step3:First, make the yolk paste. Add sugar, salad oil and milk in turn. Mix well. Finally, sift in the flour with low gluten. Stir until it is smooth without particles

4. 

   Step4:Beat the egg white below. Add a little baking powder or a few drops of lemon juice to make it frothy faster

5. 

   Step5:Whisk the egg white to the wet foaming. That is to say, lift up a long, soft and sharp corner. Don't beat it. The cake baked in this way is soft and easy to roll

6. 

   Step6:Then pour the egg yolk into the egg yolk mixture. Stir it up and down like a stir fry

7. 

   Step7:Pour the cake paste into the baking pan evenly. Flatten the surface. Shake twice. Shake the bubbles out. Sprinkle the chopped chives and bacon on the surface. Put them in the preheated oven. Heat up and down at 175 degrees. Bake for 18 minutes

8. 

   Step8:Out of the oven. The skin is a little burnt yellow. The color is better. But we should pay attention not to be too dry. Otherwise, it will crack

9. 

   Step9:Prepare another clean oilpaper. Turn the cake upside down. When it cools down a little, tear off the oilpaper immediately

10. 

    Step10:When it's completely cooled, brush with salad dressing and meat floss. My salad dressing brush is less. More brush will make the taste more moist and delicious

11. 

    Step11:Roll it up with the help of a rolling pin. I roll it by hand. Fast speed

12. 

    Step12:After that, screw up the two pieces like candy. Refrigerate them and set them in shape. It will take more than 15 minutes

13. 

    Step13:The last step is to cut the pieces and brush a bit of salad dressing and meat floss on both ends to finish the pulling. You can kill the meat floss roll in the cake shop directly. But it's cleaner and sanitary. It's better to be a beautiful breakfast or afternoon tea snack