1. Separate the egg white and the yolk.
2. Add cooking oil to the egg yolk.
3. Sift in low-gluten flour.
4. Add lemon juice to the egg whites, and add the sugar three times to beat the egg whites.
5. Send it to a small peak.
6. Take one-third of the beaten egg whites, pour it into the egg yolk paste, and cut and mix evenly.
7. Pour the egg yolk paste into the egg white, cut and mix evenly.
8. Do not open the fire and brush the pan with oil.
9. Pour the custard.
10. Cover the pot over low heat, simmer for two minutes and turn over.
11. Fry for another minute, turn off the heat, and simmer for 2 minutes.
12. Spread greased paper and brush with yogurt.
13. Borrow the greased paper, roll it up while it is hot, and roll it into slices.
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