First, prepare shredded ham, shredded cucumber and shredded pork floss. Microwave the shredded ham 1 min.

Prepare oiled paper for baking cakes: cut an oblique angle at the four corners of oiled paper as shown in the figure (the length of cutting depends on the baking tray).

Spread it into the baking tray and press it with your fingers until it is close to the baking tray.

4. Put the egg yolk, milk, salad oil and fine sugar into pot B (2 egg yolks, 5 grams of fine sugar, 30 grams of fresh milk, 30 grams of salad oil and 40 grams of low-gluten flour) and stir.

5. Sift in 40 grams of low-gluten flour.

6. Stir with a scraper until there are no particles for use.

7. Add white rice vinegar (2 egg whites, 30g fine sugar, 3 drops of white rice vinegar) to the protein in basin A, add white sugar several times and stir until it is hard and frothy.

8. Take one third of the beaten pastry and put it into the batter prepared in basin B, and cut and mix evenly. At this time, the oven can be preheated to 150 degrees.

9. Pour the remaining meringue into the batter and mix well in the same way. Shake the table a few times to shake out the big bubbles in the batter.

10. Pour into the oiled paper copy tray.

1 1. Smooth with a scraper.

12. Bake the baking tray in an oven preheated to 150 degrees for 1 1 min and then take it out.