Cooking Steps

1. 

   Step1:1. Separate the egg white. Add a small amount of white sugar to the yolk (add about 10g from the total amount of 60g) and beat until white.

2. 

   Step2:2. Add corn oil in several times and stir evenly; add milk in several times and stir evenly.

3. 

   Step3:3. Sift in low gluten flour and red koji flour, cut or turn to mix evenly without particles

4. 

   Step4:4. Add a few drops of lemon juice to the egg white. Add sugar in three times. Beat until there is no fluidity and delicate protein paste. Distribute about 8 times

5. 

   Step5:5. Mix the beaten albumen cream into the egg yolk paste three times. Remember not to stir it in circles to prevent defoaming

6. 

   Step6:6. Pour the mixed batter into the baking tray lined with oil paper, and then smooth it

7. 

   Step7:7. Middle layer. 180 ℃. 1820 minutes can be out of the oven. Cool. Wrap in whipped cream. Roll up. Refrigerate for 15 minutes.