1, egg yolk and egg white are completely separated, and there can be no impurities in egg white.

2. Add blending oil, milk and 20g sugar to the egg yolk and stir well.

3. Sift in the flour and starch and stir well, not too much.

4. Add a few drops of lemon juice to the egg white, add the remaining sugar in three times, and beat with an egg beater until it is difficult to foam (solid cream).

5. Add the egg yolk paste into the egg white cream for three times and stir well like cooking. Don't draw circles and don't stir too much.

6. Preheat the oven, bake in the oven at 140℃ for 30 minutes, then heat up to 155℃ and continue baking for about 15 minutes. Take out the inverted grill, cool and demould.