Ingredients: four eggs, 60g fine sugar, 70g low-gluten flour?

Accessories: corn oil 45g, mulberry leaf juice 56g.

1. Spare raw materials and wash mulberry leaves.

? 2. Put the mulberry leaves into a cooking machine and juice them for later use.

3. Pour proper mulberry leaf juice, corn oil and 20g sugar into a large bowl.

4. After stirring evenly, sift in the low-gluten flour.

5. Stir well again, then add the egg yolk, and stir well to make the egg yolk paste.

6. Beat the protein slowly into coarse bubbles, then add 40 grams of sugar in three times, quickly beat it into granules, and finally beat it into a dry and wet state.

7. Take the protein in three times and add it to the egg yolk paste, and stir well respectively.

8. Then pour it into the mold and flatten it, shaking out big bubbles.

9. Preheat the oven at 160 degrees, put the cake on the penultimate floor and bake for about 40 minutes (the baking time should be adjusted according to the size of the cake).

10, completely cooled before demoulding.