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1. Prepare all kinds of materials, separate the egg white and egg yolk, pay attention to the bowl containing the egg white and egg yolk must be oil-free and water-free.
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2. Heat the corn oil for a while, then immediately turn off the heat, sieve and pour in the flour, quickly stir into a hot batter, and pour it into a bowl of separated egg yolks
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3. Finally, pour the milk and stir evenly. Don’t stir too much, otherwise the flour will become gluten.
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4. Whip the egg whites, add the sugar in three times, first add one third of the sugar to the egg whites to beat
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5. When it's fine, pour in one third of the sugar to beat
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6. Whip for a while, pour in the remaining sugar to whip the egg whites until wet foaming
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7. Whipped egg whites are delicate and shiny
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8. Take one-third of the beaten egg whites into the egg yolk paste and mix evenly from the bottom up and down
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9. Pour all the mixed batter into the remaining egg white bowl, and mix up and down evenly
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10. Be careful to stir up and down from the bottom to let air into the cake batter
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11. Cover the baking tray with greased paper, pour in the mixed batter, shake a few times on the countertop to produce bubbles, preheat the oven up and down at 160℃ for ten minutes, put a basin of water under the baking tray, bake in a water bath, low and low heat Bake at 150°C for 50 minutes
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12. After roasting, simmer for five minutes before coming out of the oven, cut into small pieces, and ready to eat ^ω^
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Tips:This article does not use the deep baking pan, directly use the baking pan that comes with the oven. This recipe is suitable for 9-inch deep pans.
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