1. Put the egg whites into a basin without water and oil, and add a little white vinegar.
2. Put the white sugar in three times and beat it until it foams.
3. Put the egg yolks in a large bowl, add water and corn oil.
4. After mixing well, sift in low-gluten flour.
5. Stir gently evenly.
6. Add one-third of the egg whites.
7. Stir evenly.
8. Pour the egg yolk paste into the remaining egg whites.
9. Stir evenly.
10. Wash the mulberries and coat with a layer of flour to prevent precipitation during baking.
11. Pour a small portion of the cake batter into the mold, add mulberries and chocolate beans.
12. Pour in the remaining cake batter.
13. Preheat the oven and heat up and down to 190 degrees for about 20 minutes.
14. After baking, let it cool down upside down.
15. Super soft little cakes.
16. Haha.
17. Let's eat.
Tips:1. I used a 4-inch non-stick pumpkin mold.
2. The oven settings are for reference only.
