Baking temperature: upper and lower heat 150°C, baking time 30 minutes.
Ingredients:
Eggs: 5 pcs
Milk: 70 g
Corn oil: 50 g
Salt: 1 g
Cake flour: 70 g
Lemon Juice: appropriate amount
White Granulated Sugar: 55g
Pork Floss: appropriate amount
Chopped Scallions: appropriate amount
Salad Dressing: appropriate amount
Separate the egg whites from the yolks. Freeze the egg whites briefly for easier whipping.
Combine egg yolks, milk, corn oil, and salt, and stir until well blended.
Sift in cake flour and mix in a Z-shaped motion until just combined.
Add lemon juice to egg whites and preheat the oven.
Add granulated sugar in three additions: add the first portion at the beginning, add the second portion when large bubbles appear, and add the third portion when clear trails form.
Whip until stiff peaks form.
Fold one-third of the meringue into the egg yolk batter until evenly incorporated.
Pour the mixture back into the remaining meringue and fold again until evenly combined.
Folding is complete.
Pour the batter into a 28×28 cm mold.
Spread the surface evenly, tap the mold to release air bubbles, and sprinkle with pork floss and chopped scallions.
Send it into the oven.
Take it out of the oven and let it cool until fragrant and irresistible. Remove the silicone paper. Cut a diagonal angle at the tail end. Spread with salad dressing and sprinkle with meat floss. Roll it up, place it in the refrigerator to set for about ten minutes, then slice. It is sliced and ready to enjoy.
