Ingredients: 3 egg whites, 3 egg yolks and 55g low-gluten flour?

Accessories: salad oil 24g, fresh milk 24g, fine sugar 52g.

1, egg white and yolk separation; Add lemon juice to egg white;

2. Add 36 grams of fine sugar and stir with electric egg beater until the foam in the eggbeater is small and straight;

3, egg yolk and fine sugar 18 grams sent to white;

4. Add milk and oil and continue to stir evenly;

5. Sieve in the low-gluten flour, stir it evenly by shearing and stirring, and stir it into egg yolk paste without particles;

6. Add one-third of the protein into the yolk paste and mix well;

7. Then add the remaining egg whites; Scrape gently from the bottom of the container and mix evenly;

8. Pour the mixed batter into the mold;

9, oven preheating, 165 degrees, fire up and down, the penultimate layer, baking for 40 minutes;

10, finished product.