1. Carrot juice
2. Beat 40 grams of carrot juice and 40 grams of corn oil with a whisk until emulsified, the oil star is not visible
3. Sift the low-gluten flour into the carrot juice and stir with a spatula until there is no dry powder
4. Separate the egg white and egg yolk, add the egg yolk to the batter and stir evenly, set aside for later use
5. The egg white bowl should be water-free and oil-free, add a few drops of lemon juice, add sugar in three times, beat the egg whites until dry and foamy, lift the egg beater to appear sharp corners, the inverted bowl will not flow
6. Divide the meringue three times with the egg yolk paste and mix it evenly. Pour the mixed batter slowly into the mold. After pouring, lift the mold about ten centimeters and shake it on the table.
7. Put it into the preheated oven at 130°C for about 60 minutes. After baking, take out the mold and shake it twice, then immediately buckle it upside down on the grill to cool off, and then release the mold.
