1. The eggs must have been refrigerated in the refrigerator to make it easier to pass.
2. Add pure milk and vegetable oil to the egg yolk.
3. Stir evenly: Stir the egg yolk, edible oil, and milk evenly.
4. Sift in the low-gluten flour: Sift in the low-gluten flour with a sieve, and then mark the "Z" shape with a manual whisk and stir evenly. The well-mixed state must be fine, sticky, and particle-free.
5. Egg yolk and egg white mixing: Pour the mixed egg yolk and egg white paste back into the remaining egg whites, and continue to mix evenly. The blended batter has a fine texture, no obvious lumps and no obvious big bubbles.