1. Ingredients: 80 grams of low powder, 4 eggs, 50 grams of oil, 20 grams of sugar (put into the egg yolk), 50 grams of sugar (put into the egg white), 1 teaspoon of baking powder, 50 grams of milk or water.
2. Or put milk in.
3. Separate the egg yolk and protein first.
4. Put 20 grams of sugar into the egg yolk.
5. Use an electric whisk to beat the egg yolks until dense.
6. Add the oil in three more portions and mix well.
7. Add the milk and mix well.
8. Sift in the flour.
9. Stir well.
10. Stir the flour and egg mixture evenly and set aside for later use.
11. Start to beat the egg whites.
12. When there is a big bubble, add one-third of the white sugar, and add the white sugar three times.
13. Just hit the big hook.
14. Put the egg whites into the egg yolk liquid three times and mix well.
15. Stir the egg mixture evenly.
16. Put tin foil in the baking pan, and then pour the egg liquid.
17. Stir the egg mixture evenly, then place it on the table and pat a few times to let the bubbles disappear.
18. Put it in the oven at 180 degrees and bake for 20 minutes.
19. Take it out immediately after it's baked, and pour it on the board instead.
20. Then take out the baking pan, with the bottom side facing up.
21. Turn the cake upside down again.
22. Coat the surface with salad dressing.
23. Then add the pork floss.
24. Roll up.
25. Rolled up egg rolls.
26. Wrap it in tin foil and put it on ice in the refrigerator for 30 minutes.
27. Take out the egg rolls from the refrigerator and open them to shape.
28. Sliced egg rolls.
