1. Pour the white sugar into the whole egg three times and beat with a whisk at medium speed.
2. Beat until the whole egg becomes more and more viscous and patterns gradually appear, continue beating. Until the pattern can be drawn, turn to low speed and beat. When the whisk is lifted, the egg liquid on the head of the whisk will not drip quickly, and the pattern drawn by the whisk in the basin will not disappear quickly.
3. Add the sifted low-gluten flour to the beaten egg mixture and mix well.
4. Mix the milk and flull liquid marshmallow with a manual whisk, and set aside. Pour the mixed milk and flull liquid marshmallow into the batter, and mix quickly evenly.
5. Add corn oil and stir well
6. Pour the completely mixed batter into a paper cup in a continuous mold,
7. Preheat the oven to 160 degrees for 20 minutes.
