Cooking Steps

1. 

   Step1:Measure with electronic scale respectively (50g of low gluten flour / 24g of milk / salad oil or 25g of corn oil / 50g of sugar / finally prepare three eggs. Separate the yolk and the egg white into two containers and put them in place.

2. 

   Step2:First, beat the egg white with the electric beater to make the bubble pulp. Add 1 / 3 sugar. Beat the egg white to cream shape. Then add 1 / 3 sugar. Beat the egg white to ice cream shape. Add 1 / 3 sugar. Beat the egg white

3. 

   Step3:Use a large basin to break up the yolk. When there is a bubble, add milk, salad oil or corn oil. Stir evenly. Then pour in low gluten flour. Turn it up and down. Then add the egg white twice. Continue to turn it evenly. Pour in the 6-inch mold. Shake out the bubble. Put it in the oven. Bake it at 170180 ℃ for 30 minutes. In the last five minutes, increase the temperature to 200.