1. Soak the sweet-scented osmanthus with hot water and salad oil and let cool to room temperature.
2. Add sugar to the egg whites in 3 times and beat until dry and foamy.
3. Add the egg yolks and use an electric whisk to beat the egg yolks evenly at one speed until the egg beater can leave traces.
4. Sift in low-gluten flour, and stir evenly with a manual whisk.
5. Pour the salad oil and sweet-scented osmanthus mixture on the surface of the batter, remember to spread some, and continue to mix evenly. The mixed batter is very delicate and smooth.
6. Squeeze the batter into the paper cup, about seven to eight minutes full, after squeezing, shake the paper cup slightly to shake out the bubbles. Sprinkle dried osmanthus on the surface.
7. Put it into the preheated oven, heat up and down at 160 degrees Celsius, middle level, and bake for 32 minutes.
8. The baked cakes are placed on the baking net to cool down.
