1. Separate egg yolks and egg whites
2. Heat the milk in the microwave for two minutes, add the salad oil and stir. Put the egg yolk and cocoa powder in another bowl and stir, then add 8 grams of sugar. Then slowly mix the contents of the two bowls together and continue to stir.
3. Pour in the flour and continue to mix evenly (ideally, the mixing time should not be too long, it will become gluten)
4. Add 10 grams of sugar to the egg white and beat with a whisk, adding 10 grams of sugar in the middle. Beat until dry foaming.
5. Add one-third of the whipped egg white to the egg mixture and stir well, then pour the rest in as well.
6. Put it in the mold, preheat the oven, and then you can bake it. The temperature is adjusted to 150. Bake for 60 minutes.
Tips:Choose an oil-free container for beating the egg whites. When adding the whipped egg whites to the flour, do not stir in circular motions, and do not take too long to defoam.
