1. Use a manual whisk to beat the egg yolks and then add milk to beat evenly, then add corn oil and continue to beat evenly
2. Sift in the low-gluten flour and cornstarch that have been mixed in advance and stir in a circular motion with a hand whisk until there is no powder
3. The egg yolk paste should be smooth and delicate.
4. Add the egg whites to the fine sugar in three times and beat with an electric whisk to distribute to nine.
5. Take half of the meringue into the egg yolk paste and stir evenly with a rubber spatula
6. After mixing well, add the remaining half of the meringue and continue to stir evenly with a rubber spatula
7. The mixed cake batter should be very delicate and smooth
8. Pour into a disposable piping bag and cut the mouth wide
9. Squeeze a non-stick baking tray, put it into the middle layer of the oven preheated at 180 degrees, and bake for 15 minutes.
10. Scrape it off with a scraper after being out of the oven to warm
11. Use a knife to divide the cake into two, then spread the salad dressing and sprinkle the meat floss together.
12. Finished picture
Tips:1. When mixing the egg yolk batter with this cake, you can use a manual whisk to make a circular motion and mix well, one of the simple
2. The egg whites only need to be hit to nine for distribution, two simple
3. The temperature of each oven is different, please adjust according to your own oven
