1. Raw materials are reserved.
2. Beat the whole eggs into an oil-free and water-free container, and pour in sugar.
3. Beat with a whisk in warm water. The color of the egg liquid was relatively yellow at first.
4. The color is whitish, the foam is fine, and there are no large bubbles.
5. Sift in low-gluten flour in portions.
6. Pour in vegetable oil.
7. Stir evenly until there are no particles.
8. Oiled paper support is lined in the continuous mold.
9. Pour the egg batter into a small paper cup.
10. Preheat the Changdi oven up and down to 180 degrees, middle level, 20 minutes.
11. The small cakes expand in the oven.
12. Take it out immediately after baking, take it out and let it cool on the drying rack.
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