Cooking Steps

1. 

   Step1:Separate the egg white from the yolk. Add milk, 10g sugar and salad oil into the yolk, make a thick bubble with an egg beater, then sift in the low gluten powder, and mix it into a fine yolk paste.

2. 

   Step2:Add a few drops of white vinegar to the egg white and make fish eye blisters. Add 10 grams of sugar. Continue stirring until thickened foam and add 10 grams of sugar. Until the protein volume increases, add 10 grams of sugar. Finally, the wet foaming (that is, there is a small hook after the eggbeater is lifted) is finished.

3. 

   Step3:Spoon a third of the beaten egg white into the egg yolk paste. Use a mixing knife to mix evenly. Then pour the batter back into the albumen basin. Mix with the remaining albumen until the batter is even and delicate. Spread the oil paper on the baking tray. Spread a layer of onion and bacon evenly. Pour the batter in and spread evenly. Use a scraper to smooth the surface. Finally, sprinkle some scallion and culture on the surfac

4. 

   Step4:Preheat oven to 150 ° C. bake for 2025 minutes. Take out the baked cake and put it on the baking net. Tear up the four sides to dissipate heat. Spread a piece of oil on the surface of the cake. Turn the cake over with your hands. Tear off the oil paper at the bottom.

5. 

   Step5:Use a knife to cut a small piece off one side of the cake.

6. 

   Step6:Then use a rolling pin to press on the oilpaper. Roll up the cake evenly. Tie the oilpaper at both ends and refrigerate it for more than five hours.

7. 

   Step7:Write production step

8. 

   Step8:Write production step