Preparation materials:

50 ml of milk, 30 ml of corn oil and 30 g of sugar.

Specific steps:

1. First, separate the prepared egg white from the egg yolk. Note: Do not let the yolk enter the egg white.

2. Then add 10g sugar to the separated egg yolk and stir well. Stir up and down, not in circles.

3. Then add the prepared corn oil and milk into the evenly stirred egg yolk, and stir until the oil comes out.

4. Then continue to stir and beat the mixed liquid into rice soup.

5. Then sieve the prepared low-gluten flour into the beaten liquid with a sieve.

6. Then cut and mix evenly in the same way.

7. Then beat the egg whites into fish eyes and add sugar.

8, then continue to send, and then add sugar.

9. Take one third of the protein and cut it into yolk paste. Then take a third of the protein and cut it into yolk paste.

10. Finally, pour the yolk paste into the egg white.

1 1, cut and mix evenly.

12, pour into the mold and shake the bubbles twice. 160℃ preheating, 150℃ baking for 40 minutes.

13. Finally, put the baked cake outside and let it cool completely before eating.