Cooking Steps

1. 

   Step1:Separate the yolks and whites into two pots. The egg white must be clean and free of oil, water and yolk. Not at all. Remember. Then put it in the refrigerator for freezing

2. 

   Step2:Add 100g milk to the yolk, 40g cooking oil to beat the layer well. Then sieve 100g low-fat flour (to keep the flour from caking) with a sieve and continue to beat well

3. 

   Step3:Take out the frozen protein in the refrigerator. Add 85g of white sugar. Drop a few drops of lemon juice and mix it with the egg beater at a high speed. It's about 56 minutes. Until the egg beater is picked up and turned into a powerful hook, it's good (or it's hard to take it out. It's hard to master this

4. 

   Step4:Pour half of the beaten egg white into the beaten egg yolk. Turn it over. Make sure it doesn't stir. To avoid defoaming. Then pour in the other half. Finally, turn it over evenl

5. 

   Step5:Pour in the abrasives. Heat the oven for a few minutes, then put the abrasives in the oven for 160 ℃ and bake for 40 minutes. When it's time, take out and drop the bottom twice. Then buckle it upside down to prevent the cake from collapsing. Wait until it's cold. Done.