Put 3 egg whites in a bowl and start making meringue. Add half of 90g of sugar and return the whisk. When the clear egg turns white, add half the remaining sugar and continue to whip. (It takes about 5 minutes) The whipping time isn't as long as I thought, just give it "5 minutes" from start to finish, and the meringue is complete. You don't have to make a hard horned meringue, but you can make a "light meringue" that comes up thick when you lift it.

Add 1g of salt to the egg yolk and mix. Stir about 10 times.

Start mixing the ingredients in the egg white. The dough is not just a dough, it's just a stirring. Add 15g of butter, 22g of cooking oil, 30g of milk, and 3 yolks (+ 1g of salt) and mix slowly. You have to melt the butter in a medium bath

Strain the flour through a strainer so that it does not clump together, and mix slowly to complete the dough. <UNT_PHL> If you want to make soft bread but you keep getting results like rice cakes, you have to pay attention to the flour mixing process You have to put the flour in last. If you add the flour first and mix it together, it unintentionally becomes dough, forming gluten, and as a result, a sticky, sticky bread rather than a soft sponge.

Place the finished dough in a container. I didn't use oil paper separately, but when I made it before, it didn't stick because it was coated well. If you're worried about it sticking, you can put some cooking oil on it.

After putting the dough in the container, tap the bottom of the container about five to six times to remove bubbles from the dough, and it is ready to bake.

Place the container (high round pan) in the oven and bake it at 150 degrees for 40 minutes to make cake bread Preheat the oven for about 3 minutes before baking.