The materials are relatively simple, the texture is soft, and the taste is fluffy.

Powdered sugar, wheat flour, corn starch, emulsifiers (glucose syrup, lactic acid and fatty acid glycerides, acetic acid and fatty acid glycerides, skim milk powder), trehalose, skim milk powder, sodium acid pyrophosphate, sodium bicarbonate, salt powder, and tannins.

<Prepare your own materials> Eggs (200g), water (50g), vegetable oil/butter solution (50g) 1. Place eggs, water and premixed powder in a mixing bowl, and mix with a mixer 2. Mix at slow speed for about 1 minute, then scrape the bowl (scrape off the unscratched powder at the bottom and around it and beat together) 3. Turn to fast speed for 8 minutes, then measure the specific gravity. 4. After measuring the specific gravity, add the vegetable oil/butter solution and use a plastic spatula to completely mix the vegetable oil into the batter. 5. Pour the whipped batter into the mold, about 7 to 8 minutes full, bake at 185°C for the upper heat and 200°C for the lower heat, and bake for about 25-30 minutes.