2. Sift in low-gluten flour and baking powder, then add soybean milk, salad oil and tender tofu. Sift the tender tofu into the pot with a sieve and stir it evenly with a stirring rod.

3. Add Tatar powder and salt to the egg white and stir with a blender. After big bubbles appear, add half sugar and beat until wet, then add the other half sugar and beat until dry.

4. Take some beaten egg whites and stir them evenly by hand, then pour the whole batter into the egg whites and stir them evenly. Then pour the batter into the baking mold for about 6 ~ 7 minutes, then pat it gently to let the air out, that is, send it into the oven for baking at 160 degrees for 30 minutes, or bake at 170 degrees for 30 minutes if there is no fire.