1. Pour water and oil into the basin, emulsify well, and stir until it becomes milky white.
2. Sift the flour through a sieve.
3. Draw a Z, mix until there is no dry powder, pour the egg yolks in twice.
4. After mixing, pour in the remaining egg yolk and mix well.
5. Add the egg whites in 3 times and beat them with an electric whisk until neutral foaming. If you are making cake rolls, just beat them until wet foaming. Take 1/3 of the whipped meringue into the egg yolk paste, stir up from the bottom with a spatula, and cut and mix evenly.
6. Pour the mixed cake batter into the remaining meringue.
7. Mix well in the same way to form a delicate cake batter.
8. Place a piece of oil paper in the square baking pan in advance, pour the cake batter from 20cm above the baking pan, use a scraper to smooth the surface, and shake it on the table a few times to shake out bubbles. Sprinkle the chopped green onion and pork floss on the surface and press the pork floss lightly to prevent the floss from falling off after roasting.
9. Put it in the middle and lower layer of Dongling K40C oven which has been preheated 170 degrees in advance, and bake for 15-18 minutes.
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