2. Make coarse foam at low speed and add 3g of fine sugar.

3. Beat for another 1 seconds, add 3 grams of fine sugar, and turn to high speed to beat.

4. The color of the egg liquid becomes lighter and the volume begins to expand.

5. Lift the egg beater. If the egg liquid on the stirring rod will drip, it means that the egg liquid has not been beaten yet, so continue to beat.

6. until the egg mixture is thick, lift the eggbeater, so that the lines of the egg mixture will not disappear and the egg mixture will not drip on the beating rod of the eggbeater.

7. melt the butter in water, add it to the egg mixture and stir well. At this time, the oven is preheated at 18 degrees.

8. low powder sieving.

9. Add the sieved low flour into the egg mixture for three times, and mix it up and down irregularly.

brush a layer of butter or salad oil on the p>1.8-inch square grinder.

11. Pour in the cake paste, shake it vigorously twice, and bake in the oven for about 3 minutes.