Prepare ingredients:

22g corn oil 22g milk 22g low gluten flour 30g sugar 28g 2 eggs about 110g lemon juice a few drops ~ (milk and eggs are used in the refrigerated).

Practice:

1, milk corn oil into a bowl ~ stir until the color is white, completely emulsified uniform ~ sieve into the low gluten flour zigzag mix evenly

2, 2 eggs egg whites yolks separate ~ separated from the 2 egg whites must be placed in a water-free oil-free pot ~

3, separated from the 2 egg yolks into the bowl of batter ~ zigzag mix into a fine and uniform batter ~ standby! The batter should be fine and even ~

4. Whip the egg whites ~ squeeze a few drops of lemon juice into the bowl to remove the fishy smell ~ and then add 28g of sugar in 3 batches ~

6. (big bubbles add once ~ just fine add once ~ appeared lines add once) until lifting the whisk is a small pointed state can be ~

5, first take a spoonful of whipped egg white into the yolk paste, mix well ~ and then all pour back to the egg white bowl ~ mix well ~ into a laminating bag ~ squeezed into paper cups 8 minutes full ~ just 6 cups ~

6, preheated oven, up and down the fire on the middle level of 120 degrees 40 minutes to 140 degrees 10 minutes to 150 degrees 15 minutes ~ (oven temperature is different according to the actual situation can be adjusted).