1. Separate the 3 eggs into the egg whites (make sure there is no oil and water in the basin).
2. Add 60 grams of milk to the egg yolk bowl and mix well.
3. Sift 70 grams of low-gluten flour and mix well and finely.
4. Pour 60 grams of fine sugar into the egg white bowl and beat with an electric whisk.
5. Whip the meringue until it is dry and foamy.
6. Take 1/3 of the meringue into the batter and stir evenly.
7. Pour the evenly mixed batter into the remaining meringue, and mix evenly with the same method.
8. Put the batter into a piping bag, put a piece of greased paper on the baking tray, and squeeze it into a round batter of uniform size.
9. Put it in the preheated oven at 200 degrees, and bake the upper and lower tubes at 180 degrees for 15 minutes.
10. Spread a piece of cake base with salad dressing.
11. Fold the cake base on the side with salad dressing in half, and spread salad dressing on the periphery and both sides of the cake.
12. The cake body is rolled on the seaweed and pork floss, fully wrapped in the seaweed and pork floss, and you can hold it again with your hands, so that the floss will be stained more.
13. Dangdang! The delicious seaweed pork floss beb is that simple~
