1. Sugar, milk and corn oil: pour into a small bowl and mix until emulsified
2. Sift in cornstarch and low-gluten flour
3. Stir until there is no dry powder
4. Separate the egg white from the yolk
5. Add egg yolk and mix well
6. Then add the other 4 egg yolks and mix until thick and smooth
7. Add a little salt and lemon juice to the egg whites
8. Add sugar in three times
9. Hit to rigid foam
10. Mix the egg yolk batter and egg white batter quickly until a thick and smooth cake batter
11. Pour into a paper cup, about 8 minutes full
12. Send to the lower and middle level of the preheated oven: 150 degrees, upper and lower fire, bake for about 20-25 minutes
13. time up
Tips:1. Container for egg white: no oil, no water, no egg yolk
2. This is made by the back egg method
3. The paper cup is small and the egg batter is less, so the baking time is shorter than the mold, and the temperature will be slightly higher
