1. 5 medium-sized eggs and 50 grams of milk.
2. 80 grams of low-gluten flour, 30 grams of white sugar.
3. Separate the egg yolk and protein, add 50 grams of milk and 30 grams of white sugar to the yolk, and beat evenly. (If you are looking for low sugar, you don’t need to add 30 grams of sugar. I tried it and it tastes good.)
4. Sift in 80 grams of low-gluten flour and beat it with a manual whisk.
5. After beating, add a few drops of vanilla extract and stir well. The finished product is a delicate paste. (If you don't have vanilla extract, you can omit this step.)
6. Knock the egg whites into a water-free and oil-free basin, add 10 grams of white sugar, and beat with an electric whisk.
7. Add 10 grams of sugar when beaten until thick.
8. When the whisk is fine, add the last 10 grams of sugar and beat at a high speed with an electric whisk, and finally beat to a hard foaming state. Pull up the whisk, which is a short, upright, sharp corner. Now you can preheat the oven, 165 degrees, 35 minutes.
9. Scoop one-third of the egg white paste into the egg yolk paste and stir evenly by turning up and down.
10. Pour the stirred egg yolk protein paste back into the egg white bowl.
11. Stir evenly with the same turning method.
12. Pour it into an 8-inch cake mold and knock on the table a few times to shake out the bubbles.
13. Put it in the middle of the oven, 165 degrees, 35 minutes.
14. The top layer is slightly cracked.
15. The finished product is cut into pieces, and the calories are about 200 kcal/100g, which is equivalent to the calories of steamed buns, and one-third less calories than the chiffon cake with oil formula. Healthy and delicious. Feel free to eat.
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