1. Prepare materials.
2. Corn oil and milk are put in the basin and emulsified fully and evenly.
3. Sift in low-gluten flour.
4. After mixing well, add 1 egg yolk, mix well and add the next one until the addition is complete.
5. Evenly and finely ground custard. Preheat the oven up and down to 175 degrees for 20 minutes.
6. The egg white is added to the low-grade lemon juice, and the sugar is dispersed before being added to the egg white, and the egg white is beaten until it is wet and foamed, that is, the small hook state appears when the egg beater is pulled up.
7. Take one third of the egg white and add it to the egg yolk paste. 8. Stir evenly and pour it back into the egg white bowl.
8. Stir evenly and pour it back into the egg white bowl.
9. Stir again evenly, pay attention to the use of turning or cutting techniques to prevent defoaming.
10. Pour it into a baking pan covered with greased paper and tartar cloth and smooth it with a spatula.
11. Put it into the preheated oven and bake at 175 degrees for 18 minutes.
12. Bake it out of the oven.
13. Lift the greased paper, slide out the baking tray, and let it cool slightly on the wire rack.
14. Squeeze the kubi salad dressing and spread it with a spatula.
15. Roll up with oil paper.
16. Sprinkle the minced coconut evenly on the plate.
17. Take out the cake roll and spread a layer of Kewpie Salad Dressing on the surface of the cake.
18. Put it in the coconut paste and roll it around, so that the cake rolls are covered with a layer of coconut paste.
Tips:1. Remember that the egg white bowl must be oil-free and water-free.
2. When the egg batter is mixed and stirred, it should be turned or cut to prevent defoaming.
3. Roll up the egg roll when it is cold to warm to prevent it from breaking.
