Delicious fluffy ancient breakfast cake! But salt is sweet!

Materials:

4 eggs (about 60g/ egg), 40g of corn oil, 50g of milk, 60g of low flour, 40g of fine sugar and 25g of minced meat. 18* 18*4.5 square die, solid bottom, 1 gold plate, water bath.

Exercise:

Heat the oil to 70-80 degrees, add low flour, stir well, cool, add milk and stir well, add egg yolk and stir well.

Beat the egg whites until they are wet and frothy, first mix 1/3, pour them back into the egg white cream, stir them all evenly, and add dental floss to stir them evenly.

Spread oil paper on the solid core mold, pour in half of the batter, sprinkle with a layer of meat floss, pour in the remaining batter, preheat it into small bubbles with cold water, and bake at 140℃ for 65 minutes.