1. Separate the egg whites from the egg yolks, put soft white sugar in the egg yolks and beat them evenly
2. Add corn oil and continue to stir evenly until the corn oil is fully integrated
3. Put ordinary granulated sugar in the egg whites
4. Stir until the fisheye bubble
5. Then put in the remaining fine sugar and continue to beat until stiff foaming
6. Then pour the egg yolk paste into the beaten egg whites
7. Stir well until all mixed
8. Then sift in the mixed powder of red yeast rice powder and low powder
9. Use a spatula to mark the z-line and stir evenly
10. Put greased paper on the baking tray, spread it flat, pour in the cake batter, preheat the middle layer of the oven to 155 degrees for 40-45 minutes
11. After it’s baked, let it cool, and then spread a layer of cream
12. Roll it up with the help of oiled paper, slowly, don’t worry
13. Then take a larger piece of greased paper and wrap it into a candy block shape, put it in the refrigerator overnight, and cut it when you eat it.
14. Finished picture
15. Finished picture
16. Finished picture
