Prepare ingredients

60 grams of milk

30 grams of corn oil

65 grams of low-gluten flour

Sugar powder 25g

Three eggs.

Detailed steps

(1) Prepare the above ingredients, milk and corn oil, mix, stir and emulsify.

(2) After emulsification, sift in low-gluten flour and 10g sugar powder, and finally add the separated egg yolk and stir until smooth and particle-free.

③ Add the white sugar into the egg white three times and send it to 1 respectively. Fish-eye bubbles appear. 2. It will be all right to send them. 3. Keep sending until the eggbeater is lifted and a small hook appears (don't send it too hard, this is the key to not cracking).

(4) Add one third of the egg white cream into the egg yolk paste, stir it evenly, then pour it back into the middle basin of the egg white cream, stir it evenly, put it into a paper bag, squeeze it into a paper cup and shake it a few times to shake out bubbles.

⑤ Preheat the oven to 135℃ in advance, put it in the middle and lower layers of the oven, bake at 135℃ for 25 minutes, and bake at 145℃ for 20 minutes. Cover the tin foil in time after the coloring is satisfactory.

6. It's really as soft and delicious as cotton candy!