Cooking Steps

1. 

   Step1:Egg yolk protein separatio

2. 

   Step2:Put corn oil and milk directly into the bowl with egg yolk. Also put in the low powder sifting bow

3. 

   Step3:Hand beater up and down, zigzag mixing evenly without dry powder and particles. Standb

4. 

   Step4:Drop a few drops of vinegar (or lemon juice) into the egg white, add the sugar into the egg white three times. Use the electric eggbeater to beat it to the state of wet foaming. Do not beat it too hard and crack it easily

5. 

   Step5:Add one third of the protein to the yolk paste. Mix wel

6. 

   Step6:Pour it back into the rest of the albumen paste. Mix wel

7. 

   Step7:Preheat the oven 180 degrees. Spread oil paper on the baking tray. Pour the cake paste into the baking tra

8. 

   Step8:When you enter the oven, drop the baking tray a few times. Shake off the air and air bubbles. Sprinkle the meat floss and shallot on it

9. 

   Step9:The middle layer of the oven is 165 ℃ for 25 minutes. The last few minutes should be covered with tin paper to prevent the meat pine and shallot from being easily scorched

10. 

    Step10:When it's out of the oven, turn it upside down on another piece of oilpaper. Tear off the bottom oilpaper while it's hot. Put it on the salad dressing after it's cool

11. 

    Step11:Sprinkle with meat flos

12. 

    Step12:Roll it up. Put it in the fridge and refrigerate it for shapin

13. 

    Step13:Cut it and eat i

14. 

    Step14:Finished produc

15. 

    Step15:Finished produc