2. Separate the egg white from the egg yolk, mix the egg yolk, 10g sugar, milk and vegetable oil, and stir well.
3. Add low-gluten flour, corn starch and salt and mix well.
4, egg white and 30g sugar mixed, sent.
5. Pour into the egg yolk paste and stir well.
6. Pour into the mold, exhaust, and put in the oven for 170℃ baking 18 minutes.
7. Take it out and press it out with a mold.
8. Spray the salted egg yolk with white wine, put it in the oven and bake at 170 degrees for 8 minutes.
9. Add sweet salad dressing and grind it into a paste.
10, divided into 20g/ slice, kneaded round, and taro paste divided into 30g/ slice, kneaded round.
1 1. Take out taro paste, squash it, add egg yolk stuffing, close it, knead it into a circle and squash it.
12, take out the cake, spread the salad sauce, put the taro yolk stuffing, cover another cake and spread the salad sauce.
13. Mix the floss and seaweed, stir well, add Beckham, and wrap the floss with seaweed.