a nostalgic taste
Eggs are separated from protein and egg yolk, and the protein is placed in a refrigerator. The egg yolk is evenly mixed with pure milk, corn oil and salt.
Sift the low-gluten flour and mix well with the chopping technique.
The egg yolk mixture is sieved. This step is indispensable.
The egg yolk solution that has been sieved is very fine.
The oven is warmed up and down 170 degrees. Add a little lemon juice to the protein and start to sip. Pour the granulated sugar 2-3 times in the middle and distribute it to 8-9 (between wet and dry).
well mixed. You can mix it with a large pump and then mix it with a spatula.
Pour into a 28cm square baking tray with oiled paper.
Use a large scraper to smooth the surface.
Evenly sprinkle with fluffy and scallion (only use the onion leaves)
The baking tray is lightly shaken twice, placed in the second layer of the preheated oven, and baked for 155 degrees for 35 minutes (this is the data of the Beiding oven, different oven conditions are different, other ovens can be used according to the actual reference)
The baked cake was lightly shaken and moved face up to the drying rack.
The cake is dried to the hand temperature, and another large piece of oil paper is turned over, and the towel is facing up.
Evenly spread the lemon sauce (can also be replaced with salad dressing, etc.), then sprinkle with the meat.
Roll up and wrap it in the refrigerator for more than 30 minutes.
Cut the pieces and eat them.