1., three eggs open, egg whites and egg whites separately in a clean, oil-free and water-free container. I beat them together and use a spoon to scoop out the yolks. Eat hot pot with a spoon than yolk and egg white separator is good to use, the last time I used the separator yolk scattered leakage to the egg white, hard to beat for half an hour, one of my whisks are to be broken are not able to whip. You can't have yolks in the egg whites. That's what you scoop out with this spoon.

2. Add a few drops of white vinegar to the egg whites, about 12 grams of sugar, and beat with a hand whisk to create large fish-eye bubbles. Add another 12 grams of sugar and beat until fine and smooth small fine foam, then add another 12 grams of sugar and beat the egg whites until dry foam, that is, the picture in the shape of picking up can stand. This is the last time to beat, this time I forgot to take a picture, beat a little better, lift the surface of the sharp corners that do not fall. I learned from Junzhi's method, beat the egg whites first, and put them in the refrigerator before mixing the egg yolk batter.

3., egg yolks add about 12 grams of sugar with a whisk, then add 40 grams of fresh milk, 40 grams of canola oil. Flour add a small amount of baking powder, salt and mix evenly into the egg yolks, mix well with a whisk, can not be stirred in one direction, cross-shaped up and down, as long as the time is not excessively long do not have to worry about defoaming. The first thing you need to do is to mix the egg yolks with a whisk, not in the direction of the egg, in a cross shape.

4, take one-third of the whipped egg white and add it to the egg yolk paste, toss up and down and pour it into the remaining one-third of the egg white, tossing evenly.

5, all of the yolk paste poured into the bread machine barrel, gently vibrate to expel large air bubbles, select the bake button, time is one hour. 6, take out the bread barrel, inverted on a cooling rack, gently vibrate, because it is non-stick barrel wall is very block on the completion of the cooling rack. The bottom of the oil is smooth and beautiful, baking color slightly dark. The texture is not burnt.