Cooking Steps

1. 

   Step1:First separate the egg white from the yolk. Whisk the egg white until there are fish eyes and add the first suga

2. 

   Step2:Cream until the lines don't disappear and add the second suga

3. 

   Step3:After the second sugar addition, beat the eggbeater at a low speed for 1 minute, and then add the third sugar and corn starch. Hit the eggbeater with a small hook as shown in the figure, that is, hit the wet foaming. You can't beat it too much.

4. 

   Step4:After the egg white cream is beaten, we will deal with the egg yolk paste. Add corn oil, milk and hand beater to the egg yolk and evenly sieve in the low gluten flour

5. 

   Step5:It can be quickly stirred in circles and even. The egg beater can lift up the drip lines and disappear. Pay attention to the action quickly and do not stir too much. It can't get cramped (when making the yolk paste, you can preheat the oven. Heat up and down for 160 ℃)

6. 

   Step6:Then add a third of the egg white cream into the yolk paste and mix with the yolk paste evenly by turning it ove

7. 

   Step7:Mix well and then add the yolk paste to the remaining protein crea

8. 

   Step8:Mix evenly by turnin

9. 

   Step9:Pour it into the baking tray. I use 28 A kind of 28's baking tra

10. 

    Step10:Use a scraper to smooth. My scraper can't be found, so it's not very flat. But it's flat after baking. Then shake the baking tray gently to shake out small bubbles. Put it into the preheated oven and heat it up and down for 160 ° 20 minutes (this depends on the temperature of my oven. The temperature of my oven is too high. If you're not sure if it's not cooked, you can use a toothpick to poke the cake. If there's no cake crumbs on the toothpick, it means it's cooked It can't be baked too much or it will crack when rolled up.

11. 

    Step11:Take out the baked cake and put it on the air line to cool. It's almost as warm as your hands. Then put on the salad dressing

12. 

    Step12:Spread the salad dressing and cover it with a piece of seawee

13. 

    Step13:Turn the cake upside down. Spread the salad dressing on the other side and sprinkle with a layer of meat floss. Then roll the cake with oil paper. Put it in the refrigerator for half an hour to shape

14. 

    Step14:Take out the refrigerator and slice it with a serrated knife.