1. Prepare the required materials
2. Spread greased paper on the baking tray and set aside longer, so that the cake can be lifted easily
3. To make egg yolk paste, milk and corn oil are stirred by hand until emulsified egg yolk paste: milk 68 ml corn oil 50 g low-gluten flour 68 g sea salt 1 g egg yolk 5
4. Sift in low-gluten flour, mark "Z" and mix well, no need to over-mix, no dry powder particles
5. Divide the eggs, pour the egg yolks into the batter, continue to mark the Z and mix well
6. Add lemon juice to the egg whites, add sugar in three times to beat, add cornstarch and the third sugar together with meringue: egg whites 5 lemon juice 5 drops of fine sugar 68 grams corn starch 3 grams
7. The electric whisk uses a slow, fast and slow rhythm to beat to a small hook shape
8. Take 1/3 of the egg white and put it in the egg yolk paste, and quickly stir it evenly by hand
9. Pour back into the meringue and continue to mix quickly evenly
10. Pour into the baking dish and use a spatula to smooth
11. Sprinkle with pork floss and chives
12. Put it into the preheated oven, heat up and down at 150 degrees, and bake for about 22 minutes. Turn on the hot air function in the last 5 minutes to dry the surface to avoid sticking when rolling
13. Shaking the mold out of the oven, shaking out the heat. Put it on the drying rack and let it stand until the baking tray is not hot to the touch and there is residual temperature, lift the grease paper to release the mold
14. Spread a piece of oil paper on it, turn it over immediately, and squeeze the salad dressing
15. Use a spatula to flatten the salad dressing, sprinkle with pork floss, squeeze a little salad dressing, and cut one edge diagonally
16. Roll the cake with oil paper, put it in the refrigerator for half an hour, and you can eat it
Tips:1. The eggs should be fresh and refrigerated in advance, and the beating bowl and the beating head should be water-free and oil-free
2. Sanneng 28*28*3 golden non-stick bakeware is used in the article
3. The oven should be preheated for at least 10 minutes in advance, and the preheating can be started before the egg whites are beaten, and the lower layer should be baked.
4. If the oven has no hot air function, the heating can be increased to 170 degrees in the last 5 minutes
5. The baking temperature should be adjusted according to the temper of your own oven, the small oven time should be shorter, and the large oven time should be longer
6. Because of the addition of pork floss, it is normal to have slight cracks. Thank you Fei Er for providing the recipe.
