Add egg white yolk to 10g white sugar to whitish;
Add 30g of happy jam to the egg yolk paste and mix well;
Add the oil to the egg yolk paste of step 2 and stir well;
Add milk and mix well;
Add sifted low-gluten flour and glutinous rice flour and mix well;
The protein is added to the sugar to be wet foamed (with a large hook);
Dig a quarter of the protein cream into the batter and mix well;
Pour all the batter from step 7 into the meringue and mix well;
Pour the batter into a 28*28cm baking tray (three energy gold plate), 3 times in the town;
Put in a preheated oven, 175 degrees 18 minutes (time adjusted according to your own oven).
After being baked, put it on the grilling net to cool it for use;
Take 200g of whipped cream, add 16g of sugar to 9 to distribute, and roll into the egg roll;
After the refrigerator has been refrigerated for 1 hour, take a photo and eat it!