1. The egg white and egg yolk were put into two water-free and oil-free basins, and the oven was preheated at 180 degrees
2. Add white vinegar to egg whites, add 40 grams of sugar in three times, beat until stiff foaming
3. Add 10 grams of sugar, corn oil and milk to the egg yolks, and mix well
4. Sift in low powder
5. Mix into a batter without particles
6. Take one third of the egg white into the egg yolk paste and mix well
7. Then pour the mixed egg yolk batter into the egg white bowl and stir to make a shiny batter
8. Pour into the mold, shake out big bubbles, put it in the preheated oven at 150 degrees for 20 minutes, turn 170 degrees for 25 minutes
9. Shake it after it is out of the oven, and release the mold after it is inverted and allowed to cool.
Tips:1. The egg whites need to be delivered in place
2. When mixing low powder, there are no particles, don't stir too much
3. When mixing the batter, stir it, like a stir-fry, don’t over-stir it, it will defoam
4. Shake it after being out of the oven, and buckle immediately, and then release the mold after it has cooled completely
