Preparation materials: 5 eggs, 100g of low gluten flour, 80g of granulated sugar, 2g of baking powder, 60g of milk, 60g of peanut oil, 1g of salt

Production Steps:

1. Pour the milk and peanut oil into a clean, grease-free and water-free bowl, and whisk until the peanut oil and milk are blended together.

2. Add the sifted low-gluten flour, baking powder, and salt, and mix lightly with a rubber spatula.

3. Separate the egg whites from the egg yolks and whisk the yolks into the previous step.

4, stir into a thick paste.

5. Add sugar to the egg whites, and beat the whites at low speed and then high speed until the whisk is lifted and the whites pull out curved sharp corners.

6, take one-third of the egg white and add it to the yolk paste, mix well with a rubber knife.

7. Then pour the yolk paste just before into the remaining two-thirds of the egg white and mix well.

8, and finally poured into the mold.

9, put into the light wave oven, temperature about 165, bake for 80 minutes.

10, out of the oven.

11, finished picture.