1. First separate the egg whites and yolks, put the yolks in a basin, and the egg whites in a basin, all of which must be waterless and oil-free
2. Add 50 grams of cooking oil, 50 grams of water or milk, 1 gram of baking powder, 30 sugars to the egg yolk, stir open, then add 120 grams of low-gluten powder, cross and start stirring, stir well, after a long time will be gluten, set aside for later
3. Add a few drops of white vinegar to the egg white, put the sugar in three times, first put a part of the sugar, start beating, beat until it foams, add the secondary sugar, continue to beat, beat until it is delicate in the sugar, until it feels that the egg white is strong, and the handstand can not flow out
4. Put the egg whites into the egg yolk twice, also crossed, be sure to stir well
5. Then the baking tray pad paper, I bought ordinary white paper according to the size of the baking tray, sprinkle with raisins, pour the stirred paste into the baking tray, scraper to spread well, shock, and then put it in the middle layer of the oven, 160 degrees, 25 minutes, gently press with your fingers to not crack
6. When cooked, take out the paper and cut it into the shape you want, or you can sandwich cream and jam in two pieces