Pour the sifted low-gluten flour into the corn oil and mix well. Add the milk and egg yolk and mix together to form a paste. Set aside.
Add a few drops of lemon juice to the egg white (white vinegar can also remove the fishy smell), add powdered sugar and stir together until it forms a hook shape. Set aside.
Mix the egg yolk paste and egg white evenly, then pour half of it into the mold and add cheese slices (you can put ingredients in the cake according to your personal preference, such as chocolate, etc.) and then fill the rest.
: Put it in the fryer and press the egg (cake function) and increase the time to 55 minutes to complete.
