1. Pour the corn oil into the milk.
2. Stir evenly with a manual whisk until fully emulsified.
3. Add sifted low-gluten flour.
4. Draw a word and stir until there is no dry powder.
5. Add the egg yolk separated in advance, draw a word and stir evenly until it is smooth and smooth.
6. Sift the egg yolk paste again to make it more delicate.
7. Delicate egg yolk paste.
8. Beat until there are a few lines and add the remaining fine sugar. .
9. Add a few drops of lemon juice to the egg whites and beat them until thick, add half of the fine sugar.
10. Finally hit the state of the big hook.
11. Spread a linoleum on the kitchen kitty pan, and put a silicone pad on the linoleum.
12. Take one-third of the egg whites and stir evenly in the egg yolk paste.
13. Pour the evenly mixed cake batter into the remaining egg whites and continue to mix evenly.
14. The batter after mixing evenly is fine, smooth and non-grainy.
15. Take 200 grams of batter and add two drops of red velvet solution.
16. Stir evenly.
17. Put it in a piping bag.
18. Pour the original batter into a baking dish at a height of 20 cm and shake it flat.
19. Squeeze the red velvet batter on it, and use your fingers to draw a Z-shape horizontally and then vertically, with a little space between each line.
20. Put it in the preheated oven and bake at 170 degrees for 25 minutes.
21. Let it cool for a while, cover it with greased paper and turn it over, remove the tarp, and tear off the silicone pad.
22. Cover it again with greased paper, turn it over, and cut off both sides.
23. Roll up with the help of a rolling pin.
24. Finished product.
Tips:Note ⚠️1. The egg whites can be hit to the state of the big hook, don't crack after hitting. 2. When drawing the Z-shape, pay attention to the equal spacing between the two lines.
