1. Use low-gluten flour. If you can’t buy it, you can add a small amount of cornstarch to ordinary flour to reduce the gluten.

2. Beat the egg whites first. When the egg whites are like big foam, add sugar for the first time. Beat until wet foam (lift the egg beater and there will be long egg whites on the head). At this time, add the second sugar. Then beat the sugar for a while, then add the sugar for the third time, until it reaches dry peaks (the egg whites with a very short head of the whisk will not bend), then do not beat again. It is recommended that you buy a small egg beater, otherwise beating egg whites will be an almost crazy physical challenge.

3. When pouring the egg white into the batter, do it twice. Put half of it in the first time, lift it up from the bottom and stir gently. Do not defoam, mix well and then add the other half.

4. You can add 5 grams of baking powder to this recipe to make it more fluffy.

The ones I made are very fluffy, just like the ones sold. If you are a novice, you need to make them a few more times.