1. Mix corn oil with cotton candy and eggs, and stir well until the liquid becomes light and swelling.
2. Mix low-gluten and high-gluten flour and baking powder, then slowly sift into the liquid, cut and mix evenly.
3. Gently rub the dough into an agent of almost the same size and place it on a baking pan with oiled tin foil, and gently squeeze it with your fingers.
4. Then lightly brush the egg liquid on the top, then sprinkle some sesame seeds and lightly press an almond in the middle.
5. Put it in the oven, middle level, up and down, 175 degrees, 25 minutes.
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