1. separate the egg yolk white 2. put 10g of fine sugar in the egg yolk and put the oil and water into the egg yolk 3. stir evenly, sift in 50g of low-gluten flour 4. beat the egg white, and add the remaining 35g of fine sugar into the egg white three times put 15g for the first time for 5.2 minutes and then put 10g for the second time. 6. put 10g for the third time. stir at high speed. the egg whites are beaten until hard foaming. 7. put one-third of the beaten meringue into the egg yolk liquid. 8. gently stir in the z type to prevent defoaming. 9. then put the remaining two-thirds of the egg white into the egg yolk and stir evenly 10. this before the first step, preheat the oven for 10 minutes at 150 degrees in advance, pour the batter into the piping bag according to the temper of each oven, and squeeze it into the paper cup