Mix the egg yolk with white granulated sugar and mix well with a manual egg beater.
Add vegetable oil and mix well.
Add milk and mix well.
Add the sieved low-gluten flour and mix it evenly with a manual egg beater in a cross-shaped manner.
Mixed egg yolk batter.
Add a few drops of white vinegar to the protein, and add 10g of white sugar to the electric egg beater for 30 seconds.
Hit the picture as shown in the addition of 10g white sugar high speed for 1 minute.
Finally, it was sent at a high speed for 10 minutes by adding 10 g of white sugar.
Then speed for another minute, medium speed for one minute, low speed for one minute. Just like the picture.
Add one-third of the meringue to the egg yolk paste and mix it evenly in a cross-shaped manner.
After stirring evenly, add one-third of the meringue to the egg yolk paste and mix well.
Finally, the stirred egg yolk paste is poured into the protein paste, and the mixture is stirred continuously.
The batter pours from the height into the mold, then shakes it on the table a few times, and the bubble is OK.
Put it in the oven at 160 degrees, get up and down, and bake for 25 minutes.
After baking, take it out for a few minutes, and use the mold to press out the size of the palm.
Prepare salad dressing, fluffy, seaweed.
Spread the salad dressing on one side.
Apply salad dressing except at the bottom.
Roll in a fluffy pine, if not enough, then stick it with your hands.
The finished product is as good as it looks good.