Cooking Steps

1. 

   Step1:Pour the sugar into the whole egg three times. Beat with the whisk at medium speed.

2. 

   Step2:Beat until the whole egg becomes more and more thick. Gradually, the pattern appears. Continue to beat. Until the pattern can be drawn. Turn to low speed and beat. When the eggbeater is lifted, the liquid on the head of the eggbeater will not drip quickly, and the pattern drawn in the basin will not disappear soon.

3. 

   Step3:Add the sifted low gluten flour into the beaten egg mixture and mix well.

4. 

   Step4:Mix the milk and the flull liquid marshmallow with a hand beater. Set aside. Pour the mixed milk and flull liquid marshmallow into the batter. Stir quickly and evenly.

5. 

   Step5:Add corn oil and stir wel

6. 

   Step6:Pour the completely mixed batter into a paper cup in the mould

7. 

   Step7:Preheat oven for 160 ℃. 20 minute

8. 

   Step8:It's ready to eat when it's coo

9. 

   Step9:Finished product drawin

10. 

    Step10:Finished product drawin

11. 

    Step11:Finished product drawin

12. 

    Step12:Finished product drawin