1. Separate the egg yolk and egg white
2. Add milk, 10 grams of sugar and corn oil to the egg yolk and mix well
3. Sift in low-gluten flour
4. Stir again evenly
5. After the egg whites are beaten with a whisk at low speed until coarsely foamed, add 2 drops of white vinegar and the remaining sugar. High speed whipping to dry meringue
6. Take one-third of the meringue and add it to the egg yolk liquid, stir evenly
7. Take another third of the meringue and put it in the egg yolk liquid and mix evenly
8. Pour the mixed egg yolk into the remaining meringue
9. Stir evenly
10. Put a small paper cup into the 12th mold, pour the mixed egg batter into the paper cup 8 minutes full, and sprinkle with cooked sesame seeds
11. Preheat the oven in advance, put the mold in the middle of the oven, heat up and down, 160 degrees, 20 minutes
12. Time to take out and brush with a layer of honey water
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