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1. Prepare ingredients: low-gluten flour, corn oil, white sugar, eggs, milk, salt.
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2. The egg white is separated from the yolk. Put a few drops of lemon juice on the egg whites and put them in the refrigerator. Stir the egg yolks evenly with a whisk.
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3. Pour milk in the egg yolk liquid and stir well, then pour in corn oil and stir to fully emulsify (for the cake to climb well during baking).
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4. Sift the flour.
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5. Stir well with egg cream.
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6. Use an electric whisk to beat the egg white liquid: when fish-eye bubbles appear, add 1/3 of white sugar; when soap bubbles appear, add 1/3 of white sugar; when lines appear, add the last white sugar. When a small sharp corner appears when the whisk is lifted, the meringue is a dry foam.
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7. Use a spatula to take 1/3 of the meringue and add it to the egg yolk paste, and stir evenly with a mixing method.
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8. Take another 1/3 of the meringue and mix well.
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9. Finally, pour the egg yolk paste into the remaining meringue and stir well.
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10. Stir the egg batter evenly (do not use a spatula to make a circle to avoid ribs). Preheat the oven at 150°C for 10 minutes.
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11. Pour it into a Sanneng cake mold, lift the mold and drop it a few times to produce large bubbles.
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12. Place the mold in the bottom layer and bake at 150°C for 55 minutes.
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13. The inverted button mold is released after cooling.
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14. Finished picture.
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![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
