Ingredients

Main Ingredients

Low Gluten Flour

50g

Substantial Ingredients

Eggs

3pcs

Egg Yolk Fruit Paste

80g

Fine Sugar

30g

Corn Oil

20g

Milk

20g

Steps

1. Prepare the above ingredients.

2. Break the egg yolk fruit into two, take out the pulp with a small spoon, and then crush it with a small spoon to make a puree and set aside.

3. Separate the egg yolks and whites in two small pots.

4. Whisk 15 grams of granulated sugar into the egg yolks.

5. Add 20 grams of milk and stir well.

6. Add 20g of corn oil and stir well.

7. Stir in the egg yolk puree.

8. Sift in the gluten free flour

9. Mix until there is no dry powder and set aside.

10. Add three drops of white vinegar to the egg whites and beat with sugar until stiff peaks form.

11. Spoon one-third of the meringue into the egg yolks and mix well.

12. Pour all the yolk mixture into the remaining meringue, and mix well.

13. Pour the mixture into the mold, shake a few times to eliminate some of the air bubbles,

14. Put into the preheated oven, 130 degrees Celsius baked 50 minutes.

14. Bake in the preheated oven at 130 degrees for 50 minutes.