1. Take 100 grams of milk and heat it to a boil, pour into 2 packs of black tea bags
2. Take 40g of cold black tea milk liquid, add corn oil, squeeze the water from the black tea bag, then tear apart and pour into the powder
3. Stir well
4. Pour in low-gluten flour
5. Stir well
6. Add egg yolk
7. Stir well and set aside. Preheat the oven at 170 degrees
8. Squeeze a few drops of fresh lemon juice into the egg whites
9. Add the caster sugar to the beaten egg white three times
10. Until it is sent to Dawangou
11. Take one third of the meringue into the egg yolk paste
12. Stir well
13. Pour the evenly mixed cake batter into the remaining meringue
14. Stir evenly and pour it into a baking pan covered with greased paper, shake out bubbles
15. Put it in the oven, 170 degrees for 25 minutes
16. Immediately demould when out of the oven, tear off the greased paper and let cool
17. Cut off both sides, beat the cream with fine sugar until it is not runny, pour into the cake slices
18. Roll up with the help of a rolling pin
19. Finished product
20. Finished product
21. Finished product
22. Finished product
