Ingredients? Eggs (whole eggs) 200g (4 pieces) 120g white sugar 1.5g salt 120g low-gluten flour 120g butter (melted) 20g 20g milk 1 tsp vanilla extract Sponge cake, whole egg whipping method? Use baking paper to place

Under the basin, it is oil-proof, waterproof, and anti-stick. It is very convenient. Pour the eggs, white sugar, and salt into the egg-beating basin, put it in the water and heat it at 38-43°C. Keep stirring. When the temperature is reached, remove the hot water and use an electric

Stir with a mixer for about 10 minutes until it is off-white in color. After the batter is whipped, lift the mixer and draw lines on the batter. If they do not disappear after 5 seconds, turn off the electric mixer and stir manually for 1 minute to drive away the large bubbles of low-gluten flour.

Sift into the batter and mix evenly until dry flour is no longer visible. Pour 1/3 of the batter into the cooled melted butter. Mix well and then add 20g of milk and 1 tsp of vanilla extract until combined with the butter.

Mix the mixed batter evenly, pour the mixed batter back into the large basin, mix evenly using the cutting and mixing method, pour it into the grinder, and bake.