1. Pour corn oil and milk into a basin and stir into a milky white shape. Milk chooses full-time milk.
2. Add 4 egg yolks and continue to mix well.
3. Sift the low flour in advance, add it and mix with egg yolk
4. Stir into a particle-free batter and set aside.
5. Add the egg whites to a water-free and oil-free basin, add fine sugar in three times and stir at low speed until neutral foaming, as shown in the picture. The time should not be too long.
6. Add the egg whites to the egg yolk paste in two batches and mix evenly from the bottom up.
7. Finally, add the egg yolk paste to the egg white paste and mix evenly from the bottom up. Do not make a circular motion to avoid defoaming.
8. Spread cake paper on the mold, pour the batter into the mold, and shake it lightly. The oven is now preheated.
9. Sprinkle the pork floss and seaweed evenly.
10. Put it in the oven, heat up and down at 160 degrees, and bake for 20 minutes. Each oven brand is different in size, and the set time and temperature are different.
11. Cool and take off the cake paper. The surrounding area needs to be demoulded slightly.
12. Spread a layer of salad dressing on the surface, and evenly sprinkle with pork floss and seaweed.
13. Finished picture. Breakfast tomorrow is ready.
14. Cut into pieces, complete, and finished product drawings.
15. Finished picture.
16. Finished picture.
17. Finished picture.
18. Finished picture
19. Finished picture.
