Cooking Steps

1. 

   Step1:1. Separate the egg white in a clean basin without water or oil. Put the egg yolk in 15g white sugar and mix well.

2. 

   Step2:2. Add milk. Mix well.

3. 

   Step3:3. Add corn oil again. Stir until mixed.

4. 

   Step4:4. Corn starch and low powder are mixed and sifted into the yolk paste. The mixture is smooth without particles.

5. 

   Step5:5. White granulated sugar is added to the protein in three times, until it is wet foaming.

6. 

   Step6:6. Take one third of the protein and mix it with the yolk paste. Cut with a scraper and mix well.

7. 

   Step7:7. Then pour the mixed egg yolk paste into the remaining protein. Mix evenly in the same way as cutting and mixing.

8. 

   Step8:8. Then pour into a 28 × 28 gold plate (pad with oilcloth). Grind the surface with a scraping paper. Shake out the air bubble gently. Sprinkle with meat floss and chopped chopped chopped green onion.

9. 

   Step9:9. Preheat the oven well in advance. 170 ℃. 13 minutes. (180 degrees. 18 minutes in an ordinary oven. I use an air oven.

10. 

    Step10:10. Take out the baked cake immediately. After shaking out the heat, put a piece of baking paper on the surface. Then turn it upside down.

11. 

    Step11:11. After cooling, squeeze the salad dressing on the cake roll and sprinkle with meat floss.

12. 

    Step12:12. Roll up with the help of a rolling pin, refrigerate it in the refrigerator until it is set and then serve separately.