1. Prepare materials
2. Mix brown wheat flour, salt and cornstarch
3. Mix two whole eggs with 10 egg yolks, add milk and mix well
4. Put oil in the pot, heat it to about 180 degrees and turn off the heat
5. Add the powder and mix well, when it cools to about 40 degrees, pour into the egg batter and mix well
6. The mixed custard is in a flowable state without particles
7. Egg white with vinegar
8. Add sugar in three times until it has a beak
9. Take one third of the egg whites into the egg yolk paste, cut and mix evenly
10. Pour into the remaining egg white paste and mix well
11. Pour the egg batter into a deep dish lined with greased paper
12. Vibrate the mold up and down a few times to produce large bubbles
13. Bake the second layer in the oven at 120°C for 20 minutes, turn to 110°C for 52 minutes, then turn to the upper and lower fire at 180°C and bake for 8 minutes.
14. Cut into pieces after cooling
15. Elastic cotton cake
Tips:Bake out, cool and cut into pieces
