1. Ingredients: 5g condensed milk, 5g low-gluten flour and 4 eggs.

2. Accessories: 35g of salad oil and 45g of cotton sugar.

3. Beat one egg and three egg yolks in one pot, and the other three egg whites in another clean pot without water or oil

4. Heat peanut oil to a boil with low heat.

5. Pour in the sieved flour, immediately remove from the fire, and mix until it is mature.

6. Pour in condensed milk and mix well.

7. Pour in the stirred egg yolk liquid and mix well to form egg yolk paste.

8. Add sugar to the egg white three times and beat it into a dry foam.

9. Add the beaten egg whites into the egg yolk paste three times, and cut them up and down evenly.

1. Brush the mold with oil.

11. Pour the mixed cake paste into the mold. Shake the cake mold and make a big bubble.

12. preheat the oven to 15 degrees, put the baking tray with hot water on the lowest floor, put the grill on the penultimate floor, and put the cake mold on the grill. Bake for about 1 hour.