1. Prepare the materials and weigh them for later use.Separate the egg whites and yolks into 2 clean, water-free and oil-free plates.

2. Beat the egg yolk with a whisk, add oil and continue stirring until emulsified.Add milk and mix well.Add dragon sauce and mix well.

3.Sift in low-gluten flour and stir in stir-fry mode until dry powder is no longer visible.

4. Preheat the oven to 180 degrees, add 2-3 drops of white vinegar to the egg whites and beat until rough

5.Add fine sugar in 3 times and beat until it becomes curved.

6. Add 1/3 of the egg whites to the egg yolk paste and gently chop and mix evenly.Take the remaining half and continue to cut and mix evenly, then pour into the remaining egg whites and mix evenly.

7. Cover the mold with oil paper, pour it into the crossbar, and gently scrape it with a spatula, using both hands Pick up the mold and shake it a few times.Place in the middle rack of the oven at 180 degrees for about 20 minutes.Adjust the time and temperature according to your oven.

8. After baking, take out the baking pan and shake it twice, and remove the entire oil paper Put the baking sheet on the grill to let it cool completely, cover it with a new piece of parchment paper, turn it upside down, tear off the parchment paper, spread the cream or jam, roll it up, wrap it and put it in the refrigerator for an hour to set

9.Cut into pieces and enjoy.