1. 20 grams of cooked flaxseeds are beaten into flour with a food processor.
2. Put the flax seeds in a basin, add 30 grams of salad oil, and stir. Because the flaxseed itself contains oil, there will be some lumps after beating, so add salad oil first to dissolve the lumps.
3. Add 20 grams of caster sugar and stir until the sugar is melted.
4. Add the egg yolk and stir well.
5. Add 60 grams of water and mix well.
6. Sift in low-gluten flour and mix well in a "Z" shape.
7. Add a few drops of lemon juice to the egg whites, add the remaining 40 grams of sugar in three times, and beat until stiff foaming.
8. Take half of the egg white, add it to the egg yolk paste, and stir evenly.
9. Pour the egg yolk paste back into the egg whites and stir evenly.
10. Pour into an 8-inch chimney mold. Slightly shake a few times, and shake out big bubbles.
11. Preheat the oven, 150°, lower level, upper and lower fire, bake for about 55 minutes. After being out of the oven, shake lightly for a few times, immediately reverse to cool down, and demould after complete cooling.
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