1. Stir the milk and salad oil until it is emulsified.
2. Sift in low-gluten flour and cornstarch in a zigzag shape and stir evenly.
3. Add the egg yolk and stir well in the same Z shape.
4. The egg whites are beaten three times with fine sugar until they reach sharp corners.
5. Take one third of the egg white paste and egg yolk paste and mix well.
6. Stir well with the remaining egg white paste.
7. Put it in a piping bag.
8. Turn on a low heat throughout the whole process. After the pot is warm, spread a layer of butter on the pot to moisten the pot.
9. Squeeze the batter (you can add a little water to balance the temperature in the pan), cover and simmer for 1-2 minutes.
10. After one side is fried, turn it over and cover and simmer for 2-3 minutes, then let it cool for later use.
11. The whipped cream and powdered sugar make sharp corners.
12. Put the cake slices in the box and squeeze the cream.
13. Put the fruits you like on it and it's OK.
Tips:When squeezing the batter into the pan, do not squeeze it too thick. Although it is a soufflé muffin, this time the finished product has to be bent and used.
