1. Separate the egg yolk and protein. After mixing the egg yolk, corn oil, and milk, the whisk is irregularly stirred, and the speed is not too fast. It will be emulsified after about 4-5 minutes. The emulsified state is not whipped egg yolk. You can also do not emulsify, but after emulsification The cake tastes better.
2. Sift in low powder and stir evenly with a Z-shaped whisk. (This step can be sieved, and some small pieces of uneven flour can be removed.)
3. Add a few drops of lemon juice to the egg whites to make thick bubbles.
4. Add sugar once or three times, and beat until wet and dry foaming. Preheat the oven about 180 degrees
5. Add 1/3 of the egg whites to the egg yolk paste, turn the plate with one hand, and stir evenly in a J shape with the other hand.
6. Pour into the remaining 2/3 egg whites and stir evenly.
7. Pour it into a baking pan with a non-stick linoleum beforehand, and use a spatula to smooth the surface.
8. The middle of the oven is 160 degrees for about 25 minutes. The temperature and time should be adjusted according to your own oven. You can touch it with your hands in the next few minutes. The skin feels a bit hard but it will not break if you press it lightly. (My color is a little darker in the middle)
9. After being out of the oven, move the tarpaulin to the grilling net, tear off the tarpaulin on all sides and let it cool. (At this time, you can cut off the two sides diagonally outward respectively)
10. After letting it heat up, put a piece of oil paper (I used a softer oil cloth) on it, turn it over, and remove the original oil cloth.
11. You can press it slightly at the beginning.
12. Tighten it with the help of a rolling pin.
13. Set the shape for 2-3 minutes after the whole roll is finished.
14. Just open the oil paper and cut the pieces.
