Prepare ingredients:

Corn oil 22g milk 22g low-gluten flour 30g sugar 28g 2 eggs about 110g a few drops of lemon juice ~ (the milk and eggs are both refrigerated).

Method:

1. Pour the milk and corn oil into a bowl and stir until the color turns white and is completely emulsified. Sift in the low-gluten flour in a Z-shape and stir evenly

2. Separate the 2 egg whites and yolks. The 2 separated egg whites must be placed in a water-free and oil-free basin.

3. Put the 2 separated egg yolks into the batter bowl. ~ Stir in a Z-shape into a fine and even batter and set aside ~

4. Beat the egg whites ~ squeeze a few drops of lemon juice into the basin to remove the fishy smell ~ then add 28g of white sugar in 3 batches (add once for large bubbles) ~Add it once just finely~Add it once if lines appear) until the egg beater forms a small sharp angle~

5. First take a spoonful of beaten egg whites and put it into the egg yolk paste and mix evenly~ Pour everything back into the protein bowl ~ mix evenly ~ put into a piping bag ~ squeeze into the paper cup 80% full ~ just 6 cups ~

6. Preheat the oven to 120 degrees for 40 minutes at the middle level and turn to 140 10 minutes to 150 degrees to 15 minutes ~ (the oven temperature is different and can be adjusted according to the actual situation).