STEP 1/19
Remove seeds from one melon and chop it into small pieces
STEP 2/19
Put the seeds in a strainer and mix it with the Korean melon sugar 1
STEP 3/19
Remove 2 melon seeds, slice thinly, add sugar and lemon juice and marinate
STEP 4/19
Add 1 sugar to the yolk and mix until smooth
STEP 5/19
Add cooking oil and mix
STEP 6/19
Add milk and mix
STEP 7/19
Add flour and mix
STEP 8/19
Add sugar 2 to the whites and make a firm meringue
STEP 9/19
Add some meringue batter and mix
STEP 10/19
Put it back in the dough and mix
STEP 11/19
Place the dough in a mold and spread it out
STEP 12/19
Bake in a preheated oven at 170 degrees for 20 minutes and turn over to cool
STEP 13/19
Add sugar to whipped cream and harden
STEP 14/19
Spread the melon syrup (chopped with chopped melon and sugar) on a roll cake sheet
STEP 15/19
Spread whipped cream evenly on top and pile it up like a mountain at 1/3 point
STEP 16/19
Roll it up and store it in the refrigerator for about 2 hours
STEP 17/19
Squeeze the whipped cream on top
STEP 18/19
Place the pickled Korean melon layer by layer and saute again in the refrigerator for about 2 hours
STEP 19/19
You can cut both ends. You can wrap it or cut it into pieces