1. Separate the egg whites and egg yolks, put the egg yolks in a large bowl, add 10 grams of sugar (I don't have enough white sugar. Put some brown sugar), salad oil and water, stir well, and the water and oil are completely combined.
2. Sift in the low-gluten flour and mix it into a fine egg yolk paste with a manual whisk in a "Z" shape.
3. Add lemon juice or white vinegar to the egg whites, pour the remaining 30 grams of sugar into the egg whites three times, and use an electric whisk to whip until the egg whites show larger and softer corners.
4. Take half of the egg whites and add them to the egg yolk paste and mix well.
5. Pour the mixed cake batter back into the egg whites and stir evenly. (At this time, you can preheat the oven, 170 degrees, upper and lower fire)
6. Spread grease paper on the baking tray in advance, and pour the cake batter into the mold. Gently tap the bottom of the baking tray to shake out large bubbles.
7. Put it in a preheated oven, 170 degrees, up and down, middle level, bake for about 15 minutes. Let it dry for a while, peel off the greased paper, face up, and place it on the grill to cool.
8. When cooling the cake, make seaweed floss and a little sushi seaweed, and cut into thin strips with kitchen scissors.
9. Add appropriate amount of pork floss and stir well.
10. After the cake has cooled, cut off the four sides of the cake a bit, and then divide it into 16 pieces.
11. Take a piece of cake and spread some salad dressing on the bottom of the cake.
12. Two pieces of cake, the bottoms facing each other, stick together.
13. Spread an appropriate amount of salad dressing on each side of the cake.
14. Put it in the meat floss and coat the meat floss evenly.
15. Remember to store in the refrigerator in hot weather, and consume as soon as possible.
