1. Separate the egg white and yolk
2. Egg yolk plus corn oil plus 40 grams of sugar and salt
3. Whipped evenly
4. Add the milk and mix well
5. Sift in low-gluten flour
6. Mix well again
7. After the egg whites are soaked, add a few drops of lemon juice and add the remaining 50 grams of sugar to the egg whites three times
8. Beat until it becomes a moist meringue
9. Take one-third of the meringue and put it in the egg yolk liquid, stir evenly, then take one-third of the meringue and stir evenly
10. Then pour back the remaining meringue and stir evenly. (Stirring should be in a bottom-up manner, do not stir in a circle to prevent defoaming)
11. Pour into the square plate mold and smooth, shake out big bubbles
12. Preheat the oven at 150 degrees in advance, put it in the lower middle of the oven, at 160 degrees for 20 minutes
13. When the cake is out of the oven, it will be inverted and let cool, and then coated with salad dressing
14. Roll up, gently press down the whole, slightly flatten, wrap well, refrigerate and shape, cut into pieces after 2 hours
Tips:The egg white container must be kept oil-free and water-free, and the egg yolk must not be mixed into the egg white. The egg white mixed with oil or water is not easy to be sent.
In the process of whisking the egg whites, add white sugar in three batches to dissolve more quickly.
When the egg white paste and egg yolk paste are mixed and stirred, they should also be stirred in batches, stirring from bottom to top, do not turn in a circle, and then put the egg whites after stirring, and finally pour into the egg white bowl for operation.
Adding a few drops of lemon juice to the egg whites can be replaced with white vinegar, which can not only effectively remove the eggy smell, but also improve the stability of the egg whites.
Do not cut off the thick sides of the cake slices, so that the rolls will have the feeling of clouds. The baking time and temperature should still be set according to the temperature of your own oven.
