Steps:
1. Separate the egg yolks from the whites and put the whites in an oil-free, water-free container. Add 10 grams of granulated sugar to the egg yolks and mix well.
2. Add 100 grams of milk and 30 grams of cooking oil and mix well.
3. Add sifted low gluten flour and corn starch, and mix well.
4. Mix the batter and set aside.
5. Add 40 grams of granulated sugar to the egg whites in 3 batches, and whip the egg whites until they form an upright tip.
6. Add the whipped egg whites to the batter in step 4 in 2 batches, stirring left and right to mix well, that is, the final batter.
7: Let the batter stand for 15 minutes.
8: Preheat the Egg McMuffin machine and pour in the batter, just 9 minutes full since it overflows while baking. Cover and flip over immediately after pouring.
9, about 3 to 5 minutes, bake until the color golden, no moisture out of the oven. When it comes out of the oven, it's slightly soft, so use a fan to blow it for a minute to make it crispy.