1. Stir milk and corn oil well until emulsified.
2. Mix low flour and strawberry powder in advance.
3. Sift into the emulsified milk and stir evenly.
4. Add lemon juice to the egg whites, add white sugar in 3 times and beat to the big bend.
5. Take one third of the egg white and add it to the strawberry batter and stir evenly.
6. After mixing evenly, pour all back into the egg whites and mix evenly.
7. Put greased paper or tarp in the baking pan, pour the batter into the baking pan and smooth it out.
8. Bake in the oven at 150 degrees for 18 to 22 minutes. The specific temperature is adjusted according to the temperament of the oven.
9. After the oven is out, tear off the oil paper or tarp, turn it over, and smear it with custard sauce, which can be replaced with other flavored fillings.
10. Roll it up, wrap it in greased paper, and put it in the refrigerator for a while.
