Accessories: 80g milk, 20g corn oil, 80g sugar, low flour110g, and 5 drops of white vinegar.

1, separate egg whites and egg yolks, and put them in different bowls for later use. The bowl containing egg whites must be water-free and oil-free, otherwise it will affect the sending effect. )

2. Pour corn oil and milk into the egg yolk bowl.

3. Stir well with eggs.

4. Sieve the low-gluten flour into the bowl.

5. Stir with a scraper into a batter without dry powder.

6. Sieve the batter into a bowl, delicate and smooth.

7. Put a little white vinegar or lemon juice in the egg white to deodorize. Pour the sugar into the egg white for three times, first pour 1/3 sugar, and send it to a coarse state with electric egg beater at medium and low speed.

8. Pour in 1/3 sugar, and turn to high speed to send it until the protein volume is white and lines appear.

9. Pour in the last remaining 1/3 sugar and continue to send it at high speed until the meringue is formed. (Lift electric egg beater to bring out the small hook of protein, and turn the egg beater upside down without dropping the protein. )

10. Scoop the egg white cream into the egg yolk batter several times.

1 1, mix evenly and smoothly. (Note: Do not stir at will, but use the method of "turning and mixing" to make it difficult to defoam. )

12, pour into an 8-inch round mold.

13, forcibly shake out bubbles and cover them with high-temperature plastic wrap.

14, pour a proper amount of water into the steamer, put it into the mold after boiling, and steam it for about 40 minutes with a lid on low heat. (pay attention to keep the heat low. )

15. Turn off the fire, take out the mold and uncover the plastic wrap.

16. After cooling, back-buckle and demould. (Place it on the baking net to prevent the condensation of hot steam at the bottom from affecting the taste. )

17, finished product.