1. Prepare materials
2. Separate egg white and yolk
3. Add fine sugar and salt to the egg yolk and stir well
4. Add water and corn oil and mix well
5. Then add the sifted low-gluten flour and cornstarch and stir until there are no particles
6. Add 20g of fine sugar and a few drops of lemon juice to the egg white and beat until it is dry
7. Take one third of the egg white and add it to the egg yolk paste and mix well, then pour into the remaining egg whites and mix well
8. Cut the ham into small cubes, add to the batter and mix well
9. Pour into the mold, 8 minutes full, shake twice
10. Put it in the preheated Changdi oven, heat up and down at 145 degrees, bake for 45 minutes
11. Two shocks after coming out of the oven, and then upside down (the chiffon is a bit cracked is normal, as long as the final product tastes good
12. Let cool and unmould, cut into pieces and serve immediately
