1. Beat the eggs into a clean, oil- and water-free basin.
2. Add all the sugar
3. Sitting in the hot water in the egg beater, use an electric whisk to start beating eggs.
4. When the batter starts to show lines, and it will not be too small for a few seconds, the whisk is lifted with a small hook and it is done.
5. Sift in low-gluten flour
6. Use a silicone spatula to cut and mix evenly.
7. Pour in corn oil, continue to quickly and gently cut and mix evenly, and then put the large batter into the piping bag.
8. Put a small paper tray into the kitchen mold
9. Cut a hole in the piping bag, squeeze the batter into a small paper holder, eighth full.
10. Preheat the oven at 160 degrees for ten minutes.
11. Bake in the middle layer for 25 minutes
12. Just bake it and let it cool.
Tips:1 Don't use a silicone knife to stir in circles
2The whole egg needs to be beaten in hot water.
