1. Material: 9 eggs, appropriate amount of dried laver, appropriate amount of milk 120g, appropriate amount of salad dressing, fine sugar 105g, corn oil 105g, and low-gluten flour 150g.

2, egg yolk, protein separation, break the egg yolk, add cooking oil and milk and mix well.

3. Sieve in low-gluten flour and stir until smooth and particle-free.

4. Beat the protein evenly, add the fine sugar several times, beat until the protein is fine and shiny, and lift it with a small hook.

5. Mix a small amount of protein with the egg yolk paste, then pour the batter into the remaining protein and stir well.

6. Put the batter into a paper bag and squeeze it on the baking tray.

7. Put into the preheated Okuda steaming and baking integrated stove, and select the baking mode of 150 degrees 12 minutes.

8. After baking, take it out to cool, tear off the oily paper, put the salad sauce on it, and then put the two cakes together. Spread a thin layer of salad dressing on the cake and floss it.