1. Preparation: Refrigerate the eggs in the refrigerator in summer, and separate the yolk and egg white
2. Add the fine sugar to the egg yolk and stir with a manual whisk until the fine sugar A melts
3. Mix corn oil and milk evenly, slowly add it to the egg yolk paste, and stir with a manual whisk
4. Sift the low-gluten flour into the egg yolk paste, and use a whisk to stir gently
5. Use an electric whisk to beat the egg whites until thick bubbles
6. Add granulated sugar B in 3 times, and use an electric whisk to beat quickly, the egg whites appear obvious lines
7. Finally, use a slow speed to clean up the large egg white bubbles, and serve as a delicate meringue
8. Take 1/3 of the meringue and add it to the egg yolk batter, mix well with a spatula
9. Add the remaining meringue again, continue to mix evenly, add the honey red beans, and gently mix with a spatula
10. Pour the prepared honey red bean batter into the baking dish
11. Smooth the surface with a small spatula, tap the bakeware to shake out bubbles
12. Preheat the oven, fire up and down 180 degrees, bake for about 13-15 minutes, the surface is golden yellow and elastic
13. The baked cake rolls are immediately reversed from the baking tray to the drying net for demoulding and heat dissipation
14. The finished cake rolls are left with residual temperature. Use a rolling pin to help roll up the cakes, and put them in the refrigerator for 30 minutes to shape.
Tips:1. The meringue should not be too hard
2. The baking temperature and time in the recipe are for reference only, and the actual operation is determined by the actual situation of the own oven
3. The refrigerated honey red beans are easy to stick, please separate the honey red beans in advance
4. This formula is a bare roll, and the finished product is relatively compact; you can also add your favorite inset
