Ingredients: 3 eggs, 30 grams of sugar, 25 grams of cooking oil, 60 grams of low-gluten flour and 40 ml of water. Separate three egg yolks, beat the egg yolks until rough, and add 20 grams of sugar. Keep beating until it bubbles, and there is a hook when pulling. Rigid foaming is the key, and the surface foaming will not be 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 to the egg yolk paste, and stir evenly.

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 is separated, egg white is beaten to coarse foam, and 20 grams of white sugar is added.

2, continue to play until the foam, pull up with a hook, hard foam is the key, pull 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 and mix evenly, remember not to draw a circle, mix it several times and mix well, so that the big bubbles will 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 tastes better with jam, nuts and other foods.