Prepare ingredients:

3 eggs, 28g of corn oil, 35g of milk, 30g of sugar, 40g of low-gluten flour and 5g of corn starch (optional).

Production process:

1. Corn oil milk is stirred until emulsified. Sift in low-gluten flour and stir until there is no dry flour, add egg yolk and stir until the batter is fine.

2. Add sugar to the egg white in three times, and finally add 5 grams of corn starch to beat (stable protein) until it has a small angle.

3. Take one third of the egg white cream into the egg yolk paste, stir and mix evenly, and pour back the rest of the egg white, stir and mix evenly from bottom to top.

4. Squeeze into the mold until it is seven or eight minutes full, and shake it twice before entering the oven.

Tips:

1. Preheat the oven in advance for110℃-20 minutes, then turn to 130℃-30 minutes, and finally bake at 140℃ or 150℃/.

2. Three points by sending, seven points by baking! Baking temperature is too important! Slow baking at low temperature will not crack, and finally setting and coloring at high temperature.

3. But you can't pursue it too much, just color it. If you bake it for too long, the cake will lose moisture and taste rough!