1. Prepare raw materials: 65 grams of low-gluten flour, 3 eggs, 35 grams of sugar, 43 grams of milk, 33 grams of corn oil, a pinch of salt, and 3 to 5 drops of lemon juice.
2. Stir the milk and salad oil into a paste with a manual whisk. No oil beads can be seen on the surface. Separate the egg white and the yolk, and put the egg yolk directly into the stirred milk paste.
3. Sieve the low-gluten flour twice with a sieve, and sift it into the evenly stirred egg yolk paste.
4. Use a stirring knife to flip from the bottom like a stir-fry, chop and mix evenly. Be careful not to draw a circle in this step.
5. Beat the egg whites until you can see short triangles when you lift the electric mixer.
6. Use a mixing knife to mix one-third of the egg white paste into the egg yolk paste, and also use a cutting and mixing method to mix until there are no particles. Then pour all the mixed batter into the egg white batter, cut and mix evenly.
7. Pour the mixed batter into a greased paper baking pan and spread it out. Lift the baking pan and shake it twice. Put it in the preheated oven at 180 degrees for 25 minutes. Please adjust the fire power according to your own oven.
8. The baked cake rolls are upside down, and the oil paper is torn off. Arrange the edges, put a little salad dressing on the cake, and arrange the sliced cucumber strips and corn sausage neatly.
9. Place a rolling pin under the cake embryo, lift the plastic wrap and slowly roll it up. Place the rolled cake in the refrigerator for half an hour.
10. Spread a little salad dressing on both ends of the cut seaweed slices, then put them on the cake roll, arrange them in sequence, and cut them into small pieces.
11. Sliced sushi rolls.
Tips:The decoration ingredients can vary from person to person.
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