Ingredients: 3 eggs, 60g low-gluten flour, 60g sugar+10/0g, 45ml milk, 30ml oil, 1 g salt, two to three drops of white vinegar or lemon juice;

Exercise:

1. Separate the egg white and yolk and put them in a clean pot; Break the yolk first;

2. Add 10g sugar and salt to the egg yolk and mix well;

3. Add oil in stages and stir evenly;

4. Add milk and stir well;

5. Sieve in low-gluten flour;

6. Stir evenly with a rubber scraper for later use;

7. Drop two to three drops of white vinegar or lemon juice into the egg white and beat it into coarse bubbles with electric egg beater;

8. Add sugar in three times: first add one third (20g) of white sugar;

9. Beat until the egg white begins to thicken, and add the second sugar (one third of 20g);

10. Beat the egg whites with an egg beater, and add the third sugar (one third of 20g);

1 1. Stir intermittently until the eggbeater is turned upside down and the egg white does not flow out. When the eggbeater is lifted, a small triangular sharp corner will appear, and the top of the sharp corner will stand upright or have a small hook;

12. Take half of the beaten egg white cream and put it into the egg yolk paste;

13. Stir evenly with a rubber scraper; Baking recipe

14. Pour the cake paste from step 12 back into the remaining meringue;

15. Intermittently stir evenly;

16. put a layer of tin foil in the pot, then two layers of oil paper, and then put the pot on the fire to heat it;

17. pour in the cake paste, smooth the surface, pick up the pot and knock it a few times to shake out the big bubbles in the cake paste;

18. Cover the pan, put the pan on the fire and bake it slowly until the surface of the cake paste is basically solidified;

19. Prepare to turn the cake upside down: first spread a piece of oiled paper on the surface of the cake;

20. Then cover the chopping board on the pot and turn it over with the pot. At this time, the cake will fall on the chopping board with the oiled paper;

2 1. Open the bottom oiled paper and put the cake into the pot again; Cover the pot and simmer until the cake is cooked;

22. Take out the mature cake, tear off the oily paper on the surface, cool and cut into pieces.

Cookies in the pan:

Ingredients 1: 1 egg, appropriate amount of sugar, salt 1 teaspoon, baking powder 1 teaspoon.

Material 2: 220g low-gluten flour (if you don't have it at home, mix it with 175g medium-gluten flour and +45g corn starch).

Material 3: white pepper and white sesame seaweed.

Exercise:

Material 1 Beat the fish with a manual egg beater until the fish bubbles, add the sieved material 2, stir it evenly with a small rolling pin to form balls (without kneading), and put it in the refrigerator for 30 minutes to relax;

Knead the loose dough several times to form smooth dough, sprinkle flour on the panel, roll it to a thickness of about 0.3cm with a rolling pin, spread the material 3 evenly on it, cover it with plastic wrap, and roll it with a rolling pin several times to make the material as fixed as possible;

Press it into a lovely shape with a mold, put it in a pot, bake it on low heat until both sides are golden, and let it cool.