Materials:

5 eggs (60g/shell/egg)

35 grams of corn oil

65 grams of milk

Low-gluten flour micro-skin 65g

50 grams of fine sugar

Salt 1 g

Lemon juice (or white vinegar) 2g

Colorful sauce:

Colorful powder 8g and hot water 16g.

Production steps:

1. Separate the egg white and yolk, and put them into oil-free and waterless pots respectively. Freeze the egg white for 10- 15 minutes until there is a little ice residue, which can make the egg white cream more stable.

2. Mix the colored powder with hot water and cover with plastic wrap for later use.

3. Mix milk and corn oil evenly and emulsify, then sift in low-gluten flour and mix well, then add egg yolk and mix well. At this time, the oven begins to preheat, 150 degrees.

4. Take the egg white out of the freezer, add sugar, salt and lemon juice, start to break it up with electric egg beater, sort out the edge protein in the middle, continue to break it up until it is neutral and dry, lift the egg-breaking hook, adjust it to low speed, and sort out the protein paste to a delicate state.

5. Take one-third of the egg white and add it to the yolk paste and mix well, then pour it back into the egg white cream and mix well.

6. Take out the cake paste 165g. Take a small amount of cake paste, add colorful paste and mix well. Pour colorful paste into the remaining cake paste and mix well, and put it into a paper bag for later use.

7. Pour the remaining batter into the baking tray, shake the cake batter flat, and squeeze the colorful cake batter on the surface (cut the small mouth of the paper bag, not too big, and the small mouth can squeeze the cocoa batter more evenly on the surface). First, smooth the surface of the cake batter with a scraper.

8. Tilt your fingers (chopsticks and other auxiliary tools can be used) to the bottom of the baking tray for 45 degrees, and draw horizontal lines continuously from the upper edge of the baking tray, with the line spacing not too large, and then turn around after drawing to the edge of the baking tray. After the whole painting is completed, change the state to envy 90 degrees and repeat the last line drawing step. Scrape the surface flat with a scraper.

9. Shake the baking tray gently, put it in the middle layer of the oven 150 degrees for 25 minutes, then turn to 180 degrees 150 degrees 10 minutes, and cover the surface with tin foil when the color is satisfactory (turn on hot air at last 10 minutes).

I like the skin on the towel. Cover with oiled paper after baking. After cooling, lift the tarpaulin upside down and tear it off. The horizontal stripes of the cake body are placed parallel to the body, the upper and lower ends are obliquely cut and rolled up with the help of a rolling pin. Cold storage 1 hour and then cut into pieces.