Required ingredients:

3 eggs (55-60g), 28g corn oil, 40g milk, 38g low-gluten flour, 8g cocoa powder and 40g sugar.

Production process:

1. Corn oil is heated to 70℃ and poured into cocoa powder to mix evenly. Then pure milk at room temperature is poured and stirred until emulsified. (Be sure to stir until your hands feel sour) Sieve in low-gluten flour and mix in zigzag until there is no dry powder. Add the egg yolk and stir until the batter is smooth and delicate.

2. It is hot every day in summer, and the egg whites should be frozen in the refrigerator for 5- 10 minutes. Drop white vinegar or lemon juice, add sugar three times, and beat until the meringue is fine and shiny, and lift the head of the whisk with a small hook.

3. Take a third of the egg white cream and put it into the egg yolk paste, and mix it evenly. In the inverted egg white cream, mix it evenly by stirring.

4. Squeeze into the mold and put it into the oven preheated in advance for120℃-45 minutes and150℃-15 minutes.

According to the oven temperature adjustment, you can also110℃-20 minutes,130℃-40 minutes, and then turn to150℃-5 minutes.