50g flour, 5g baking powder, 4 eggs, 60ml milk, 80g sugar, a little oil and fruit (raisins

Walnut kernel).

1, separate the egg white from the yolk. Add 40 grams of sugar and a little oil to the egg yolk milk and mix well.

2. Mix the flour and baking powder, sift it with a sieve for 3-4 times (this process is essential), and pour it into the egg yolk.

3. Beat the egg white evenly, keep the temperature at 30-40 degrees (you can put it in a hot water basin), and add 5-6 drops of white vinegar (for deodorization and foaming).

Beat the eggbeater until it bubbles (add sugar twice). The standard of foaming is that the egg liquid cannot be soaked after being stirred.

4. Pour the egg white into the egg yolk twice and gently stir well.

5. Grease the container in the microwave oven and pour in the prepared paste (only 2/3 can be poured). Sprinkle with fruit. Fire 5-6

Minutes is enough.

Note that all egg whites should not be stained with oil, and it is best to scald them with boiling water, otherwise they will not blister.