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1. Stir condensed milk with water
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2. Separate egg whites and yolks
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3. Put one-third of the sugar in the egg white
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4. High speed
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5. After making the fish-eye bubbles, add the remaining half of the sugar and continue to beat
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6. After it's milky white, put in the remaining sugar and beat it
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7. It's fine when it's hard enough
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8. Sift the flour in the egg yolk bowl
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9. Put milk powder
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10. Put in water
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11. Put oil
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12. Stir evenly
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13. Very smooth egg yolk paste
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14. Stir the egg yolk paste and meringue evenly, and use the X-shaped mixing method to mix evenly
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15. The mixed custard can fall down like a ribbon.
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16. Pour the batter into the tin foil bowl, shake it evenly, and tap it lightly
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17. Bake in the oven and fire up and down 180 degrees, 25 minutes, no need to buckle
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Tips:1. The egg white bowl must be oil-free and water-free to make it go smoothly.
2. The flour can be sifted without sifting, until I am not a so-called "lazy person", as long as it is evenly mixed, it can be sifted or not.
