1. Pour 3 egg yolks into the bowl, 25g water and 25g oil
2. Stir evenly and sift into 45g low-gluten flour and 5g bamboo carbon powder
3. Stir until no particles
4. 3 egg whites with a few drops of white vinegar
5. Add 40g sugar in 3 times
6. Until the egg whites have small upright corners
7. Pour the batter into the meringue and stir
8. After mixing, pour it into the mold and drop it a few times in the oven. Bake at 150 degrees for 50 minutes
9. Demoulding hole is completed
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