Eggshell Cake
1.
Stir milk and corn oil evenly and emulsify well
2.
Sift the flour that has been sifted in advance, and then mix it in a zigzag shape
3.
Add the egg yolks in portions and stir well
4.
Mixed egg yolk paste
5.
The egg whites are added with fine sugar in two times and beaten until they are dry and foamy
6.
Add 1/3 of the beaten egg whites to the egg yolk paste
7.
After stirring from the bottom up, pour into the remaining meringue and mix evenly with the same method.
8.
After the cake batter is mixed, add lemon zest and mix twice
9.
Put it in a piping bag
10.
Squeeze the cake batter into the eggshell and fill it with 5 or 6 points. The egg shell can be placed in 12 small cake molds, which is just right
11.
Put it in the middle and lower layer of Dongling K40C oven, preheat it to 120°C and lower the heat to 150°C, and bake for about 25 minutes.
Tips:
Different oven models have different tempers, so the temperature is for reference only.