1. Method 1: Take a slightly deep basin without oil and water, and add sugar. First, beat the egg liquid until it is rough, add water to the pot and heat it up, then turn off the heat and put the egg bowl in. You can also directly pour the hot water into a large basin and then put the egg bowl on it. Beat at high speed until the volume is enlarged and white in color, then beat at low speed until smooth. There are no big bubbles, and there are patterns when scratched, which will not disappear easily. After sifting the flour, add it to the egg batter in batches. Do not turn in circles, but stir and mix evenly. Brush the mold with oil. Pour the egg batter into the mold, 80% full, mold a set of 6 pieces and sprinkle with a little white sesame seeds for decoration. 10 paper cups with a diameter of about 5-6 cm, total ***16. Preheat the oven to 170 degrees, place the baking sheet in the middle or lower middle layer, and bake for 20-25 minutes.

2. Method 2: Prepare a water-free and oil-free basin, separate the egg white and egg yolk, beat the egg white with an electric egg beater and add sugar in three batches to beat, (preheat the oven to 190 degrees, 10 minutes) and the remaining Add 20g of white sugar to the egg yolks and stir. Add oil, condensed milk and salt in two batches and stir evenly. Sift in the low flour and stir evenly to form an egg paste. Add the beaten egg whites to the egg paste in two batches and stir well, like this The ingredients are ready, put them into paper cups, paper trays or tart molds, any container that can be baked. 175 degrees, heat up and down, 20-25 minutes. Each oven temperature adjustment is different, you can slightly increase or decrease the temperature, and it's ready to go.

3. Method 3: Use 4 fresh eggs and break them into a clean egg-beating plate. Pour in freshly squeezed lemon juice (1/4). Pour in the fine sugar in three batches. Beat with a whisk on low speed. Beat the egg liquid until a toothpick inserted into it does not topple or sink. Sift in 100 grams of low-gluten flour in two batches. Mix the flour and egg batter evenly with your hands. Do not stir in circles. Pour the batter into paper cups or small cake pans. Preheat the oven to 180 degrees, place the baking sheet or cupcakes in the middle of the oven, and bake for about 20 minutes.