1. Add corn oil to the milk.
2. Blend well and stir until there are no oil stars.
3. Sift in low powder.
4. Stir until there is no dry powder.
5. Separate the egg whites and yolks.
6. Add the egg yolk to the roux.
7. Stir it into a fine paste.
8. The egg whites are added three times with fine granulated sugar, adding 30 grams of sugar in total, and beating until small hooks are visible when the whisk is raised.
9. Take one third of the egg whites into the egg yolk paste.
10. Cut and mix evenly.
11. Then pour the egg yolk paste into the egg white bowl.
12. Cut and mix evenly.
13. Take a small amount of mixed batter to another container, add red yeast rice powder.
14. Stir well.
15. Put it in a piping bag.
16. Squeeze them one by one on the tarp.
17. Put it into the preheated 190 degree oven, bake for about 90 seconds, and take it out.
18. Pour all the remaining batter into the baking pan.
19. Scrape it with a spatula, put it in the preheated oven and bake for about 18 minutes. I put the middle and lower layer on the upper and lower heat to 185 degrees and the lower heat to 150 degrees.
20. After roasting, take it out and move it to the grill to let cool.
21. Turn it over and peel off the tarp at the bottom. My tarp was uncovered early. I took it off as soon as I took it out. As a result, the polka dot side was smooth, not like a towel.
22. Turn the cake body upside down again (the side with polka dots is facing down), and move it to a large greased paper.
23. Spread the jam.
24. Roll up.
25. I made another cocoa dot, replaced the red yeast rice powder with cocoa powder, and made it in the same way, with chocolate sauce on the inside. This tarp was taken off after letting it cool, and a towel surface appeared.
26. Finished product.
27. section.
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