1. Add the milk and soybean oil to the white sugar and stir with a manual whisk until the sugar dissolves.
2. Add the egg yolk and stir well.
3. Add low-gluten flour to egg yolk paste, stir and mix well, and sieve.
4. Use an electric whisk to beat the egg whites to wet foaming.
5. Take a part of the whipped egg white and mix it with the batter, then pour it back into the remaining egg white, and stir all
6. Put greased paper on the baking tray, put the cake paste into the piping bag, and squeeze a round shape of even size.
7. Preheat the oven in advance, bake at 170°C and 120°C for 16 minutes.
8. Let cool after baking. Cut the middle of the cake without cutting it. Squeeze the salad dressing inside, close the sides and lift up.
9. Squeeze the salad dressing on the top and stick the pork floss on top.
Buy on JD
Buy on Amazon