Pork Floss Salad Roll
1.
Separate egg whites and yolks
2.
Add water, 10G sugar, oil to the egg yolk and beat evenly
3.
Sift in low-gluten flour and milk powder and mix well
4.
Add a few drops of white vinegar to the egg whites, add 40g of sugar and beat until moist foaming
5.
Pour the egg white into the egg yolk liquid and stir evenly
6.
Pour into the baking dish
7.
Bake at 160 degrees for 20 minutes
8.
Tear off the tin foil after baking
9.
Turn it upside down, put on the salad dressing and sprinkle with pork floss
10.
Roll up for one hour and slice after setting
Tips:
Eggs are easier to beat after being refrigerated