1. Ingredients: egg roll, 3 eggs, 50g low-gluten flour, 30g sugar, 30g corn oil, 50g milk, 3 drops lemon juice (egg white), stuffing, leek leaves, 200g salad dressing, 200g homemade floss, 50g orange peel and 60g bacon.

2. Separate the egg white from the egg yolk, and mix the egg yolk with the sieved low flour, milk and corn oil into a paste.

3. Add 3 drops of lemon juice to egg white, and add sugar for 3 times.

4. Add the protein into the egg yolk paste three times. Don't stir spirally to avoid defoaming, stir up and down.

5. Put oil paper on the baking tray, brush a layer of corn oil and sprinkle with fried bacon, chives and orange peel.

6. Pour in the prepared egg paste, smooth the surface, fall vertically several times, and shake out big bubbles. Preheat the oven at 180℃ for 10 minute, then put it in a baking tray, adjust the temperature to 160℃ and bake for 25 minutes.

7. After the cake is baked, let it dry until it gets warm. After removing the oiled paper, turn it over and put it on another oiled paper. Put a layer of salad dressing on the side with chopped green onion, sprinkle with a layer of floss, roll it up and put it in the refrigerator for 30 minutes. Cut into pieces.

8. After cutting, apply salad sauce on both sides, and then dip in the floss.