1.
Material
A is the egg yolk batter material
B is meringue material
C is other accessories
2. Put water, salad oil, and white sugar together and stir evenly
3. Sift the low-gluten flour, add cornstarch and stir in step 1 until the flour has no particles, add the egg yolk and mix well, set aside for later use
4. Add 60 grams of sugar and 2 grams of cream of tartar to the egg whites, and beat until the egg whites are dry
5. Add 1/3 of the egg whites to the egg yolk batter and stir (note that the egg whites do not defoam when mixing)
6. Put the egg yolk paste into the remaining meringue and stir evenly into the baking pan (the baking pan is lined with greased paper)
7. Put it in the preheated oven, add to 160 degrees, lower to 120 degrees, and bake for 20 minutes
8. Take the cake out of the oven and shake it twice, and then place it upside down on the baking net for a few minutes.
9. Separate from the middle, add a layer of salad dressing and some meat floss and roll up
10. The seaweed is separated from the middle and a layer of salad dressing is added, and the seaweed is rolled on the rolled cake.
11. Put the cake rolls together and cut into small pieces with a knife and enjoy
Tips:,
