1. First take the paper off and put it into the mould of the 12th company in the kitchen.
2. Put the milk corn oil into the egg-beater and stir evenly with a manual whisk to make it fully emulsified.
3. Separate the egg whites and yolks, add a few drops of lemon juice to the egg whites, beat until coarsely foamed, add cornstarch and one-third of fine sugar, and continue to beat.
4. Stir until it is thick and foamy, then add one-third of the fine sugar, and continue to beat.
5. Stir until there are a few lines, add the remaining fine sugar, and continue to beat.
6. Whisk until the eggbeater is lifted and the egg whites show upright small sharp corners.
7. Add all the egg yolks, turn on the whisk at high speed to mix the egg yolks and egg whites evenly.
8. Until the low batter of the whisk can not disappear within 10 seconds.
9. Sift in low-gluten flour and stir evenly.
10. Add the milk corn oil and mix the liquid and continue to mix evenly.
11. The state after mixing evenly.
12. Add a large handful of pork floss and mix evenly. Put more pork floss if you like it, and put less if you don't like it.
13. Preheat the oven up and down at 150 degrees, pour the batter into the paper cup mold 8 minutes full.
14. Top with pork floss and chives.
15. Put it in the middle of the oven and bake at 150 degrees for 25 to 30 minutes.
16. Put it out of the oven and let it cool on the net.
17. You can start by tearing off the paper.
18. Isn't it tempting?
Tips:Note ⚠️1. The egg whites must be beaten until hard foaming, and then put in the egg yolk, otherwise it will be easy to defoam. 2. After adding the flour, stir until there is no dry powder. Don't over-mix, otherwise it will defoam. 3. When adding corn oil and milk mixed liquid, use a spatula to block it and pour it into the batter, or it will still cause the batter to defoam!
