6-inch formula: 3 eggs (55g each), 30g corn oil (other tasteless ones are also acceptable), 30g milk, 40g low flour and 30g fine sugar.

8-inch formula: 5 eggs (60g each), 50g corn oil, 50g milk, 65g low flour and 50g fine sugar.

Exercise:

1, the corn oil is heated to 70-80 degrees, sieved in low flour and stirred evenly.

2. Add milk and stir, then add egg yolk and stir well.

3, egg whites are sent at high speed, add fine sugar in three times, and send them to dry foaming. Remember to finish the big bubble at low speed.

4. Add 1/3 protein cream into the egg yolk paste and stir well, then pour it back into the protein cream and stir well.

5. Pour into the mold and shake out big bubbles.

6. Preheat the oven in advance, fire up and down 130- 140 degrees, and bake the middle and lower layers for 50-60 minutes, depending on your own oven.

7. If it vibrates slightly, return it immediately, and let it stand and cool after demoulding.