Production steps:
1, flour and corn starch are mixed and sieved, and egg yolk is separated. The basin containing protein should be oil-free and water-free, and it is best to use stainless steel basin.
2. Beat the egg white into small bubbles with an egg beater, add salt and 1/3 fine sugar, continue beating until the egg white begins to thicken, then add 1/3 until the egg white thickens, add the remaining 1/3 sugar and lemon juice, and continue beating for a while. When the eggbeater is lifted, the egg white can pull out a short and upright tip. Put the beaten egg whites in the refrigerator and start making yolk paste.
3. Add the egg yolk into the fine sugar, break it up with an egg beater, add salad oil and milk in turn, stir well, then add the sieved powder and gently stir well with a rubber scraper. Take out the egg white from the refrigerator, first add the egg yolk paste and 1/3 egg white, mix well, then add all 2/3 egg white, mix well, put it in a mold, smooth it, and put it in a preheated 180 degree oven for 35 minutes. Come out of the stove, upside down.