1. Prepared raw materials.
2. The egg yolk (1 unintentionally scattered) and the egg white were separated in two oil-free basins.
3. Beat the egg yolks and add 10g of sugar.
4. Add milk and salad oil and mix well.
5. Sift in the flour and mix well.
6. Mix the egg yolk paste and set aside.
7. Beat the egg whites and soak them in 3 times and add sugar.
8. Add sugar, white vinegar and salt again and beat evenly.
9. Beaten egg whites.
10. Mix the egg whites in the egg yolk paste in 3 times.
11. Stir everything evenly.
12. Take out a few spoons of paste and add an appropriate amount of red yeast rice noodles.
13. Put the mixed red batter into the piping bag.
14. Squeeze into the wave points evenly (the first squeeze is not even).
15. Bake in the oven for 1 minute.
16. Pour all the batter and brush it into the oven (preheat the top heat to 170 and lower the heat to 150 degrees) and bake for 20 minutes.
17. Spread out the oily paper to buckle the cake out and tear off the oily paper to let it dry.
18. Cut the beveled edge, smear in the jam, roll in the refrigerator and chill for 1 hour.
19. The refrigerated cake rolls are easy to cut into pieces and put on a plate.
20. The cake roll is sweet and delicious, so it's qualified for the first time.
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