Cooking Steps

1. 

   Step1:Mix water and salad oil. Mix wel

2. 

   Step2:Sift in low gluten flour. Mix 10g white granulated suga

3. 

   Step3:Add the egg yolk to the flour paste. Mix well (not too long, to prevent the flour from getting gluten

4. 

   Step4:Add white vinegar and salt to the protein. When there is a bubble, add 40g white granulated sugar and corn starch. Whisk the protein to dry foamin

5. 

   Step5:Divide the egg white into three times. Stir in the yolk paste and put it in the oven. 150 ℃. 20 minute