1. 3 eggs (total weight is about 170 grams), 60 grams of low-gluten flour, 5 grams of corn starch, 50 grams of milk, 30 grams of corn oil, 15 grams of sugar (egg yolk), 30 grams ( egg white), 2-3 drops of white vinegar. Weigh the ingredients and prepare separate egg whites and egg yolks. Place the egg whites in a water-free and oil-free basin and put them in the refrigerator for later use.

2. Mix egg yolk + 30g corn oil + 15g sugar evenly. After fully emulsified, add 50g milk and mix evenly.

3. Mix 60 grams of low-gluten flour + 5 grams of cornstarch and sift into the egg yolk basin. Stir in a "Z" shape until there are no particles and are shiny. Set aside and prepare to whip the egg whites.

4. To whip egg whites, preheat the fryer. Add 2-3 drops of white vinegar to the 150-degree egg whites. Start whipping at high speed. Add 30 grams of sugar in three batches. The states of addition are (roughly soaked, add the first time) Sugar - add the second sugar if finer bubbles appear - add the third sugar if fine bubbles appear), and finally adjust the egg beater to low speed to sort out the egg whites.

5. Add one-third of the egg whites to the egg yolk paste, stir evenly, then pour all the mixed egg yolk paste into the egg white basin and stir evenly.

6. Pour into a six-inch removable bottom mold until it is 7-8 minutes full, shake it a few times to eliminate large bubbles, and put it into the preheated fryer to start baking.

7. Bake at 140℃ for 30 minutes. After 30 minutes, pull it out and cover it with tin foil. The tin foil of the fryer cover is easy to be sucked up. You can use a spoon, fork or the like to place it diagonally on the side to secure it.

8. Bake at 150 degrees for another 20-25 minutes until cooked through.

9. After taking it out, throw it down from a height of 20 cm several times and then turn it upside down to cool down. After it cools down, remove it from the mold and it will have an air that doesn't sag or shrink. It's perfect.