1. Separate the egg white and yolk first.
2. Add water and corn oil to the egg yolk and stir well.
3. Beat the egg whites at low speed until coarsely soaked, add 1/3 fine sugar and beat until all is dissolved.
4. When making a fine foam at a medium speed, add 1/2 fine sugar and continue to beat until all is dissolved.
5. When the lines appear at high speed, add the remaining fine sugar and continue to beat until dry foaming (that is, when the whisk is lifted, the egg white can pull out a short, upright sharp corner).
6. Sift in low-gluten flour and cornstarch in the egg yolk, and stir slowly until it is smooth and without particles.
7. Add the egg whites to the mixed egg batter in two batches and stir evenly with a spatula.
8. Line the baking dish with greased paper, pour the egg batter into the dish, scrape it evenly with a spatula, and shake the baking dish slightly to shake out bubbles.
9. Sprinkle in the steamed and crushed Jin Qixiang salted egg yolk, diced ham, and chopped green onion.
10. Preheat the oven to 150 degrees, put it in the middle layer and bake for 35 minutes.
11. Put the baked cake upside down on the greased paper, slowly uncover the greased paper at the bottom, and smear the salad dressing.
12. Roll it up and shape it, let it cool before cutting it.
13. The finished picture is delicious.
Tips:1. Salted egg yolk can be steamed on medium heat for 15 minutes, or oven at 180 degrees for 10 minutes.
2. The egg white should be placed in a clean, oil-free and water-free container.
3. When mixing the batter, in order to prevent defoaming, please use the mixing method instead of stirring in circles.
4. The ingredients can be adjusted according to your preference.
