1Mix milk, vegetable oil and refined milk evenly. Sift in low gluten flour and mix evenly.
2Whip the egg white, first whisk to the egg white, whisk until large bubbles appear, add 1/3 sugar and continue to whisk. Whisk until the egg white is delicate. Add 1/3 sugar. The third sugar is added until the clear lines are seen. When sent to a sharp corner, do not slip. The total time spent is about ten minutes.
3Spoon the beaten egg white into step ones flour paste and stir well.
4The mixture of step 4 is poured into the protein and stirred evenly without particles.
5Install into the mould, 7 to 8 minutes full. If you need to add raisins or cranberries, you can add a little at the end of the fifth minute and add a few grains at the end of the seventh minute for decoration.
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