1. First, make the egg yolk paste: pour milk, soybean oil and 15 grams of fine sugar in the basin
2. Stir well
3. Sift in low-gluten flour
4. Use your hand to draw a figure of 8 and stir evenly until there is no gnocchi
5. Add the egg yolk in two portions
6. Continue to stir evenly and set aside for later use
7. At this time, preheat the oven to 160 degrees and start making egg white paste: put the egg whites in the basin
8. Add the remaining 20 grams of caster sugar in three portions
9. Whisk with an electric whisk
10. Spoon the whipped meringue into a small portion into the egg yolk batter
11. Stir evenly with a spatula
12. Pour into the remaining egg white paste and stir again evenly
13. It should be thick and smooth in the end
14. Spread a high-temperature tarp on the baking tray and sprinkle some chopped red dates on it
15. Pour the cake batter on top, smooth the surface with a spatula, and send it into the oven
16. 160 degrees, middle and lower layer, bake for about 16 minutes, and the surface can be colored
17. After taking it out, buckle upside down on the drying net, tear off the tarp, wait for it to not be hot, turn it over, brush a layer of grapefruit sauce on it, and roll it up from one end to the inside.
18. Bring the tarp and put it in the refrigerator to shape it, and take it out before eating.
Tips:1. Three eggs can also be made, this roll does not need to be made too thick, I used four very small eggs;
2. Soak the red dates in clean water for half an hour before using, drain the surface water and cut small pieces.
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