1. Beat the egg whites in an oil- and water-free basin
2. Beat the egg yolk in another bowl
3. Add milk, corn oil, powdered sugar
4. Sift the low-gluten flour into the pan
5. Mix into a smooth batter
6. Add a few drops of lemon juice to the egg whites
7. Beat the egg whites
8. Just lift the whisk and stand it up
9. First mix one-third of the egg white into the batter
10. Cut and mix evenly
11. Mix all the egg whites with the batter
12. Pour the mixed batter into the mold while preheating the oven
13. Bake up and down at 180 degrees for 20 minutes
14. Take out the baking pan upside down on the grilling net,
15. After letting it cool, I should have rolled it up with greased paper, but I really don’t have greased paper anymore. The fresh-keeping bag is also suitable
16. Finished product
17. Cut into small pieces and serve on a plate
