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1. Prepare 5 eggs, separate the white and the yolk for later use.
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2. Put 2 grams of salt, 26 grams of white sugar, and 26 grams of oil into the egg yolks, and stir evenly with a manual whisk.
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3. Pour 100ml of pure milk into the egg yolk and stir evenly.
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4. Add 90 grams of low-gluten flour and egg yolk liquid and mix evenly. Pay attention to the zigzag mixing to prevent the egg syrup from becoming gluten.
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5. Preheat the oven at 150 degrees. Put a few drops of white vinegar and one-third of the white sugar into the egg white. Put 50 grams of white sugar in 3 times. Beat the egg white until the egg white has big bubbles. Put in the second sugar and continue to beat.
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6. Beat until the egg white bubbles become smaller and more delicate, then add the remaining white sugar to beat.
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7. Whisk the egg whites until the egg beater lifts the egg whites rather than bends.
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8. Put 1/3 of the egg yolk into the egg yolk liquid and stir completely evenly.
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9. Stir the remaining egg whites together and mix well.
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10. Pour the cake liquid into an 8-inch cake mold, lift the mold and gently tap the table to shake out bubbles on the surface. Put it in the middle of the oven and bake at 150°C for 30 minutes, then turn it at 170°C for about 10 minutes.
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11. Immediately after the cake is baked, buckle it to the baking net and let it cool before it can be demoulded.
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12. Clang clang clang... The finished product!
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13. Especially suitable for the elderly and children, especially soft and sweet.
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![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
