Materials:

50g of corn oil, 20g of milk, 70g of whipped cream, 2g of sea salt, 5 eggs, 68g of low-gluten flour, 55g of fine sugar and a few drops of lemon juice.

Steps:

1. Separate the protein from the yolk, freeze the protein and break the yolk.

2, oil+milk+whipped cream+sea salt into the pot, heated to 60 degrees.

3. Pour in the egg yolk and stir well.

4. Sift in the low flour, mix well, cover with plastic wrap, and keep warm at 50 degrees in the oven or Bok fermentation box.

5, egg white+sugar+lemon juice sent to the hook, mixed with egg yolk paste.

6. Pour in the baking pan, preheat the oven in advance, fire at 155 degrees for 30 minutes, and finally turn on the hot air at 10 minutes.

7. Take the tarpaulin out of the oven, put it on the drying net, dry it until it is warm, roll it up, set it and cut it into pieces!