1. Weigh the ingredients for later use
2. Separate the egg white and egg yolk into a basin without water and oil
3. Egg yolk and 10 grams of sugar and stir well
4. Add milk and camellia oil and stir well
5. Sift in low powder and mix until no particles
6. Add a drop or two of vanilla essential oil to the egg whites
7. Add 20 grams of sugar in three times to create a right-angled triangle meringue
8. Add the whipped meringue to the egg yolk batter and mix evenly
9. Put the mixed cake batter into a paper cup about 7-8 minutes full
10. Preheat the oven at 110 degrees and bake for 25 minutes, then turn to 130 degrees and bake for 20 minutes, and finally 175 degrees for 5 minutes to color (the specific situation depends on your own oven)
11. Finished product
12. Finished product
13. Finished product
Tips:Make sure the egg white container is clean and tidy, oil-free and water-free
The amount of eggs is relatively small, so the speed should not be too fast, otherwise the meringue will be weaker, and there will be more mesh in the roast.
Temperature is more important, first use low temperature to bake, and then use high temperature to color
