material

50g of milk, 40g of corn oil, 62g of low-gluten flour, 5 eggs, 2g of lemon juice and 50g of fine sugar.

Salad sauce, coconut, floss (appropriate amount)

Steps:

1, milk and oil are stirred and emulsified, and low powder is sieved and mixed until there is no dry powder.

2. Add the egg yolk and mix well.

3. Add lemon juice and sugar to the egg white and send it to the hook.

4. 1/3 protein and egg yolk are mixed, and then poured into the remaining protein and stirred evenly.

5. Pour the batter into the baking tray, arrange it evenly, and gently shake out the bubbles.

6. Put the salad dressing into a paper bag, cut a small mouth, squeeze it on the surface of the cake paste in parallel and cross, and sprinkle with coconut milk evenly.

7. After the oven is preheated, fire at 170 degrees for 25 minutes, take the tarpaulin out of the oven, move it to the grid, air it until it is warm, turn it over and spread it with salad sauce, sprinkle with minced meat, roll it up, shape it, and cut it into pieces.