Ingredients: 3 eggs, 30g sugar, 25g cooking oil, 60g low-gluten flour and 40ml water. Separate the three yolks, beat the yolks until rough, and add 20 grams of sugar. Continue to beat until it bubbles, and there is a hook when pulling. Hard foaming is the key, and the surface foaming is not in place when pulling. Mix oil, water, egg yolk and 10g sugar, and sieve into low-gluten flour. Stir into egg yolk paste, add 3/ 1 protein into the egg yolk paste, and stir.

Materials used; 3 egg whites, 3 egg yolks, 30 grams of sugar, 25 grams of cooking oil, 60 grams of low-gluten flour and 40 ml of water.

1, egg yolk protein separation, egg white to coarse foam, add 20 grams of sugar.

2, continue to hit the foam, pull up with a hook, hard foam is the key, pull up the surface foam in place.

3. Mix oil, water, egg yolk and10g sugar, and sift into low-gluten powder.

4. Mix into egg yolk paste, add the egg yolk paste into 3/ 1 protein and stir.

5. Pour all the egg yolk paste into the egg white, cut into sections and stir evenly, remember not to draw circles, stir evenly for several times, and let the big bubbles surface and burst.

6. Put it in the microwave oven and cook for 6 minutes. (Output power of microwave oven is 900w)

Tip: The specific cooking heating time can be adjusted according to the power of the microwave oven at home, and it can be matched with jam, nuts and other foods to make it taste better.