Egg white roll: 4 egg whites, add 200 grams of sugar and beat until wet foam; 2 tsp white vinegar, 2 tsp cornstarch, 1 tsp vanilla powder, mix well, add to the beaten egg whites; pour into a baking pan and spread evenly; oven

Preheat to 180 degrees and bake for 15 minutes; whip a little fresh cream or spread with jam, roll up and cut into pieces.

Ingredients for Korean bean paste balls: 200 grams of fine bean paste, 60 grams of dry starch, 6 egg whites, a little flour, 50 grams of powdered sugar, 1,000 grams of lard (approximately 75 grams consumed) Method: (1) Make 20 small balls of bean paste and sprinkle with a little flour

, roll around.

(2) Beat the egg whites, add dry starch and mix well.

(3) Place the pot on medium heat, add oil until 30% hot, then turn down the heat to low, put the bean paste balls in the pot with the egg batter, then fry over medium heat until they turn light yellow, take them out and put them on a plate, sprinkle with powdered sugar and serve.