1, prepare ingredients.
2. Separate egg whites and egg yolks and put them into water-free and oil-free containers respectively.
3. Egg yolk, vegetable oil, formula milk (which can be changed into breast milk or water) and white sugar (only one third of 10g white sugar) are mixed evenly.
4. Sieve the low-gluten flour in 2-3 times.
5. The eggbeater is stirred evenly at low speed, showing a smooth and particle-free state.
6. Then get the paper cups ready, otherwise it will take time to put the paper cups after the egg whites are sent, which may delay the time to defoam.
7, send the egg white, add sugar three times, and send it to the picture.
8. Put the meringue into the egg yolk paste prepared before three times. Cut and mix evenly up and down, and move quickly to avoid defoaming. Oven preheating 170 degrees.
9. Mix the cake paste evenly and put it into a piping bag.
10, cut a small mouth and squeeze it into a paper cup until it is 8 minutes full. The film is shaken several times, and the big bubbles are quickly put into the preheated oven.
1 1, 170 degrees, 3D wind, 10 minutes. Just color the surface.
12, done.