1. Once the ingredients are ready, the corn oil and milk can be put together, stir well, add the egg yolk and mix well
2. Then sift in the flour and stir the egg yolk paste with a J shape to form a delicate shape
3. The egg whites should be water-free and oil-free at all. Add sugar in three times. The first time you hit the fish-eye foam, the second time when the foam is fine, and the last time when there are obvious lines.
4. Beat egg whites until neutral foaming
5. Take one-third of the egg white and add it to the egg yolk paste, stir with a J-shaped spatula,
6. Add the egg yolk paste to the remaining egg whites. Continue to stir evenly with a spatula.
7. This is the mixed batter
8. Cover the baking pan with greased paper, pour the batter into the pan, shake it twice to shake out the large bubbles inside, and smooth it with a spatula
9. Put it in the preheated oven at 150 degrees for 20 minutes.
10. After baking, put it on the grill and let it cool, then take a clean oiled paper and turn the cake over and place it. Squeeze the salad dressing
11. Sprinkle pork floss
12. Roll up with a rolling pin
13. It’s more than half an hour after setting
14. Cut into pieces and you can start eating
