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1. Preheat the egg yolk in the oven at 160 degrees and add 10 grams of fine sugar
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2. Beat until the sugar melts
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3. Add corn oil
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4. Add the original soy milk and beat evenly
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5. Sift in low-gluten flour,
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6. Stir well
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7. Add the egg whites with lemon juice in three times and add the fine sugar to beat until the hook of the whisk is drooping.
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8. Take one-third of the meringue and egg yolk paste and mix well
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9. Pour in the remaining meringue,
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10. Use a spatula to stir evenly from the bottom of the basin
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11. Pour the cake batter into the hollow mold,
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12. Shocked twice.
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13. Put it in the preheated oven, and bake the upper and lower tubes at 160 degrees for 35-40 minutes
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14. Immediately after being out of the oven, buckle on the narrow-necked bottle until it is cooled and demolded
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Tips:Separate the white and egg yolk cleanly, and don’t break the egg yolk.
