Tools/raw materials: low-gluten flour, purple potato powder, milk, fine sugar, eggs, lemon.

1, mixed egg yolk paste.

2. Squeeze lemon juice to send protein cream.

3. Stir the yolk paste in this small hook state.

4. Pour into a baking tray and bake in the oven at 170℃ for 30 minutes.

5, taking out the furnace, demoulding and rolling.

6. Refrigerate for more than 3 hours.

7. Cut into pieces and squeeze the cream.

8. Smooth with a knife.

9, wrapped in purple potato powder, it is completed.