Preparation materials: 5 eggs, 85g low-gluten flour, 70g sugar, 1g salt, 50g corn oil, 50g water and a few drops of white vinegar.

1. First, separate the egg white and yolk from the refrigerated eggs, as shown in the following figure:

2. Then add salt, oil, water and 20g sugar to the egg yolk and stir well, as shown in the following figure:

3. Sift in low-gluten flour and stir until smooth, as shown in the following figure:

4. Add a few drops of white vinegar to the egg white, add white sugar several times and send it away, as shown below:

5. Put part of the egg white into the yolk paste, pour it back into the egg white, and cut it evenly, as shown in the following figure:

6. Pour into an 8-inch mold and shake off bubbles, as shown in the following figure:

7. Then bake in the oven at 135 degrees for 30 minutes, and then bake at 150 degrees for 30 minutes, as shown below:

8. Back off immediately after baking, as shown in the figure below:

9. It can be eaten after cooling and demoulding, as shown in the following figure: