Ingredients: 85 grams of low-gluten flour, 4 eggs, 20 grams of soybean salad oil, 60 grams of milk, 20 grams of white sugar (egg yolk) and 40 grams of white sugar (protein).

Accessories: 5g lemon juice and 20g milk powder.

1, egg yolk and egg white are respectively placed in a clean pot without oil and water.

2. Add sugar, milk and oil to the egg yolk in turn and stir well.

3. Sift the low flour into the egg yolk liquid twice and mix well.

4. Sieve the flour and milk powder into the egg yolk liquid and stir well.

5. Separate the egg yolk and egg white into an oil-free and water-free clean basin, add white sugar to the egg white for three times, and beat well with an egg beater.

6. Add all the sugar to the egg white, then add the lemon juice, and continue to send it until the eggbeater is lifted and screams upright, and the protein will not drip backwards.

7. Add 1/3 protein into the egg yolk paste and stir well.

8. Pour the mixed egg liquid into 2/3 of the protein, continue to stir evenly, and use the method of stirring.

9. Pour the egg liquid into the preheated electric pressure cooker, pick it up and shake it twice, and press the quick cooking function key for 35 minutes.

10, immediately after the furnace, reverse.

1 1, cut into small pieces to eat.