2. Beat the egg whites with an egg beater until they are coarse and foamed, add13 sugar and continue beating until the foam is fine, then add13 sugar, and continue beating until fine lines appear, then add the remaining sugar and continue beating.
3, until there is a small upright corner, put it in the refrigerator for later use.
4. Add milk to the egg yolk basin and mix the oil evenly.
5. Add low-gluten flour, stir the milk evenly, gently stir, and do not over-stir, otherwise the flour will be gluten.
6. Take the egg whites out of the refrigerator, 1/3 and add them to the egg yolk batter. Cross-mix and stir well. Do not stir them round. Turn them up from the bottom like cooking.
7. Add the remaining protein and mix well again.
8, pour into the mold, gently shake out the bubbles, gently lift, let go, let the mold fall by itself.
9. Put it into the preheated oven, and turn it to medium-low heat. 170℃ for 45-50 minutes. The oven varies at different times. You can turn on the oven and try it with a toothpick.
10. When it is cooked, take the mold out of the oven, pour it and cool it, and then demould it.