Ingredients: tender tofu120g, low flour 80g, sugar 20g, 3 egg yolks, 40ml corn oil and 4 egg whites.

working methods

1. Preparation: Separate the egg white from the egg yolk, and put the egg white in the refrigerator for later use.

2. Beat the tender tofu with an egg beater, add sugar and mix well.

3. Continue to add egg yolk and oil and stir well.

4. Sift the low flour into the egg yolk liquid and stir well.

5. Beat the egg white into a bubble, add a few drops of white vinegar, and add sugar several times to beat well.

6. Add 1/3 protein to the egg yolk paste, scoop it up from the bottom with a rubber spatula, mix well, then pour it all into the egg white basin and mix well.

7. Pour it into the mold and shake it on the table a few times to shake off the big bubbles.

8. Preheat the oven 180 degrees for 30 minutes.

9. After being taken out of the furnace, fall, back buckle, and demould after cooling.