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1
Weigh 70 grams of cooking oil, 65 grams of milk, and 10 grams of sugar. -
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2
Stir to emulsify. -
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3
Add 80 grams of low-gluten flour and stir in a zigzag shape until there are no particles. -
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4
Add five egg yolks and continue stirring in a zigzag pattern. -
5
until smooth and yogurt-like, set aside. -
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6
Add 1 gram of salt, 60 grams of sugar, and a few drops of white vinegar to the egg whites. -
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7
Beat until it has curved peaks, add 16 grams of corn starch, and continue to beat until it has stiff peaks. -
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8
Add one-third of the meringue into the egg yolk batter and mix evenly. -
9
Pour it back into the meringue and continue to mix evenly. -
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10
Pour the mixed batter into an eight-inch mold and shake it a few times. -
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11
Preheat the oven and bake at 135 degrees for 35 minutes, then turn to 150 degrees and bake for 35 minutes.