1. Separate the yolk and egg white from 4 eggs, pay attention to the container to be clean and free of water and oil
2. Stir the water in the egg yolk, corn oil, and 15g of fine sugar, and mix them completely
3. Sift into low-gluten flour
4. Use a manual whisk to stir into a yogurt without particles
5. Whisk the egg whites with an electric whisk, add 20g of fine sugar in portions
6. Hit the wet foaming state
7. Take 1/3 of the egg whites into the egg yolk paste
8. Pour the remaining 2/3 of the egg whites into it
9. Stir evenly and mix thoroughly
10. Pour into the oily paper cake mold (25*28cm)
11. Put it into the preheated oven, the upper and lower pipes at 170 degrees, about 20 minutes
12. After roasting, take it out, tear off the grease paper and let cool
13. After putting it at room temperature, spread oil paper underneath, turn it over, and cut off the edges
14. Roll up with a rolling pin
15. Wrap it in plastic wrap, put it in the refrigerator for 1 hour to help shape it, take it out and cut it up and eat it
Tips:Don’t bake for too long to prevent moisture loss. It is easy to crack when rolled. The size of the bakeware is a 28 cm square plate.
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