Material preparation: 1. Three eggs, two. Six teaspoons of white sugar (I use a plastic teaspoon to eat canned eight-treasure porridge) 3. A few drops of white vinegar, a little salt (this is added to the protein to make it easier to send) 4. 5g of pure milk (pure milk packed in cartons), two tablespoons of cooking oil (butter tastes better) 5. Four tablespoons of bread flour (ordinary bread flour). Production steps: 1. Hair protein, which is the most critical step to decide whether the cake can be soft. Use two washed bowls, one for egg whites and the other for egg yolks (egg whites and egg yolks are easy to separate, that is, knock a small hole at the top of the egg to let the egg whites flow out). Remember that the egg whites should be packed in washed bowls, and there should be no water or oil in the bowls, otherwise the hair effect will be affected. Then add a little salt, a few drops of white vinegar and a spoonful of white sugar to the egg whites, and then take four chopsticks and beat them in circles in one direction. After three minutes, add two more. 1. The protein is completely developed, and the foam that rises in vain makes me confident to continue to do better. 2. Add pure milk, two tablespoons of cooking oil and three tablespoons of white sugar to the egg yolk, stir them evenly with a spoon, and the white sugar melts, then add the flour of the four tablespoons into it three times and stir them evenly. 3. Add the hair protein to the egg yolk liquid in three times. When stirring with a spoon, pay attention to the direction, that is, stirring up and down, not beating in circles like the hair protein. 4. Wipe the cleaned glass plate for microwave oven with water, then pour in a spoonful of cooking oil and let the oil scratch the glass plate, which will help the cake not stick to the plate after baking. 5. Pour the cake liquid into the glass plate, shake the plate a few times on the table, and squeeze out the air that ran in. Then put it in the microwave oven, put a pair of chopsticks under the plate, press the barbecue button, and the microwave oven will start working. . . . . . After 6 minutes, press the stop button, turn on the microwave oven, insert the cake with a toothpick, take it out and touch it. If it is dry, it proves that the cake is baked. 6. Take it out immediately and cool it backwards. After cooling, you can demould it! Be sure to take it out and cool it upside down immediately, because the cake just baked is too tender. If you don't hang it upside down (because the bottom and sides of the cake will stick to the container), its own weight will crush it, so it won't be fluffy! Postscript: If you want to eat chocolate, melt a few pieces of DOVE pure dark chocolate, then pour it on the cake, put some favorite fruit slices on it, and then freeze it in the refrigerator for a while. When the chocolate condenses, you will have chocolate cake to eat. This kind of cake is made on a lover's birthday, Valentine's Day or a meaningful day, which will make the other person realize his own different intentions and bring more sweetness and happiness to his life! In the process of making this cake, I can't help but steal 2/8 pieces. I can't help it. It's tempting. Now I have to make a cup of hot fragrant tea and eat another piece. I will make breakfast for the rest tomorrow. The biggest advantage of the cake made at home is that I can master the ingredients of the cake myself, and there won't be too many flavors and spices in it. The making process is also very enjoyable. It's like making good-looking handicrafts myself!

Method 2

First, dissolve some crystal sugar in boiling water, because the crystal sugar tastes good (I have made it). After cooling, mix the bread flour (if you add an egg, the taste will be better), not too thin. Pick it up, put it in the microwave oven and set the time.