1. Each material
2. Mix linseed oil and milk evenly
3. Put the egg yolk and 20 grams of sugar together, add the linseed oil and milk mixture after mixing, and mix well
4. Sieve and add 2/3 of low-gluten flour, mix well
5. Sift and add 1/3 of low-gluten flour and wormwood powder
6. Stir until there are no particles, set aside
7. Put 60 grams of sugar together with egg whites and vinegar
8. Hit to hook shape
9. First place 1/3 of the egg whites in the wormwood batter
10. Mix evenly and divide the remaining meringue twice
11. Mix all the batter until evenly
12. Pour into the hollow mold, shake gently to remove the bubbles in the batter
13. Bake for 25 minutes at 140 degrees in the lower part of the oven
14. Move to the middle level and bake in the oven at 170 degrees for 25 minutes
15. Take out the cake, put it in a wine bottle and let it cool
