Ingredients: 4 earth eggs, 35g condensed milk, 28g white sugar, 52g low-gluten flour, 35g corn oil, white vinegar and white sugar.

1. Prepare ingredients, 4 eggs, 35g condensed milk, 28g white sugar, 52g low-gluten flour and 35g corn oil.

2. Heat the corn oil in the kettle until the oil temperature reaches 80 degrees. Pour low-gluten flour into a cup, add hot oil, and stir well to get a paste similar to condensed milk.

3. Beat three eggs into a water-free and oil-free basin, then separate the egg white from the yolk, then take out the yolk and put it into the mixed paste, beat a whole egg, stir it quickly and evenly, then add condensed milk and stir it evenly again to make a fine paste for later use.

4. Add a few drops of white vinegar to egg white to deodorize. First, turn on the blender at low speed until it bubbles. Then, add some sugar and stir at high speed until it becomes sticky. Pour in all the remaining sugar and continue stirring until the protein begins to wrinkle. It is most suitable to pick up an egg beater with a small horn.

5. Dig a little egg white and put it in an egg yolk bowl and mix well. After stirring, pour into the egg white bowl and stir well again.

6. Scoop the paste directly into a non-stick cake mold, or squeeze it into a paper bag, then shake out the bubbles inside, and then add a few almond slices to the paste.

7. Preheat the oven at 120℃ for 10 min, then put the baking tray in the middle of the oven and bake it at 120℃ for about 20 min. After baking, shake the hot air, then cool and demould, and the soft, waxy and sweet omelet is ready.