1, prepare materials. 3 eggs, sugar 10g, salad oil 40g, pure milk 40g, low-gluten flour 40g, sugar 50g and lemon 2-3 drops.

2. Preheat the oven 150 degrees for 20 minutes.

3. Separate the egg yolk from the protein, add 40g of pure milk, salad oil and10g of white sugar to the egg yolk, and beat well with an egg beater.

4. Pour in the sifted flour and mix well.

5. Add 50g of white sugar into protein three times, during which 2-3 drops of lemonade are dropped to remove the fishy smell of protein. The egg white is beaten on the eggbeater and pulled up with a small tip.

5. Preheat the oven for 20 minutes before delivering the protein. Put the beaten egg white into the stirred egg yolk three times, stir it with a rotating rod, pour it into a grinding tool after stirring, and shake it a few times to shake out small bubbles.

6, oven 150 degrees, 50 minutes, out of the furnace, the mold can be reversed and cooled thoroughly.