Main ingredients: 3 eggs, 50g water, 62g low-flour

Accessories: 50g sugar, 30g corn oil, a few drops of lemon juice or white vinegar, 8g of bamboo charcoal powder

1, prepare all the necessary ingredients.

2, bamboo charcoal powder with water and stir well.

3. Pour in corn oil.

4. Beat well with a hand whisk.

5. Sift in the low gluten flour.

6. Toss with a spatula to combine.

7. Separate the egg yolks and egg whites, put the yolks into the bamboo charcoal powder paste, and the egg whites into a clean, waterless, oil-free whisk bowl.

8. Use a spatula to mix the bamboo charcoal paste and egg yolks evenly, not in circles.

9, drop lemon juice or white vinegar in the egg whites with an electric appliance on 2 gear whipping, whipped to coarse bubbles, put one-third of the sugar to continue to whip.

10, whipped to lift the beating head is a short tip is dry foam, that is, whipped.

11, preheat the oven at 130 degrees for 10 minutes, take half of the egg white into the bamboo charcoal paste.

12, use a spatula to mix or cut evenly.

13: Pour the mixture into the egg whites.

14, the same technique to mix evenly, not in circles.

15, poured into the mold 6 minutes full, gently shaking two vibration out of the large bubbles.

16, into the oven at 130 degrees for 45 minutes (oven temperature is for reference only), baked shocked inverted to cool.

17, use a demolding knife to remove the mold, scrape off the sides of the cake crumbs.

18: Use a serrated knife to divide the cake into 4 equal parts, and find a straw for drinking milk tea.

19, finished picture.