Three eggs.

White sugar 35 (egg white)

20g milk

35 grams of corn oil

30 grams of low-gluten flour

Corn starch 15g

Appropriate amount of salad dressing

Porphyra floss

Lemon juice right amount

Practice steps

1, prepare all materials.

2. Separate egg whites and egg yolks in waterless and oil-free containers.

3. Add the milk to the egg yolk and mix well with an egg beater.

4. Add the sieved low flour and stir the corn starch evenly with an egg beater.

5. Don't stir excessively until there is no dry powder.

6. Send the egg whites to your eyes with an egg beater, and add lemon juice and (divide) sugar.

7. Make it thicker and add the second sugar.

8. Add sugar for the last time and send it to the state shown in the figure. After foaming for 7 minutes, the oven can be preheated (temperature 140_20 minutes).

9. Take out one third of the egg white to yolk paste, and stir evenly with a spatula until mixed.

10, pour the yolk paste back into the egg white.

1 1. Don't stir too much to avoid defoaming.

12, put the paste into a paper bag and squeeze it into a baking tray with oil paper laid in advance, leaving a gap.

13, oven temperature140 _ 20min or so.

14, roasted, tender?

15, let it cool a little, take two pieces of cake embryo and clamp the surface of salad dressing, spread salad dressing around it, and finally roll it in the meat floss, haha.