Preparation materials: 5 eggs, 100g low-gluten flour, 80g caster sugar, 2g baking powder, 60g milk, 60g peanut oil, 1g salt

Preparation steps:

< p>1. Pour the milk and peanut oil into a large, clean, oil-free and water-free bowl, and stir until the peanut oil and milk are integrated.

2. Add sifted low-gluten flour, baking powder, and salt, and mix gently with a rubber spatula.

3. Separate the egg whites and egg yolks, stir the egg yolks evenly and add them to the previous step.

4. Stir into a thick paste.

5. Add white sugar to the egg whites, beat them at low speed first and then at high speed until the egg whites can pull out curved sharp corners when the whisk is lifted.

6. Add one-third of the egg whites to the egg yolk paste and mix well with a rubber knife.

7. Then pour the egg yolk paste just now into the remaining two-thirds of the egg whites and mix well.

8. Finally pour into the mold.

9. Put it in the light wave oven, the temperature is about 165, and bake for 80 minutes.

10. Released.

11. Finished product picture.