1. Knock a small hole in the egg, pour out the egg liquid, clean the shell and dry it for later use.
2. Add white sugar to the egg liquid three times to beat.
3. Just send it until you can write and stay for a few seconds without disappearing.
4. Sift into the low-powder three times and stir evenly.
5. Mix vegetable oil and milk evenly, then pour it into the batter and stir evenly.
6. The egg shell is wrapped in tin foil as shown in the figure.
7. Put the batter into the piping bag and squeeze it into the eggshell, making it seventy full. Put it in a preheated oven at 150 degrees for about 25 minutes.
8. After allowing it to cool, peel off the eggshell and decorate it with a chocolate pen.
9. Finished product.
Tips:Excess batter can be baked in a paper cup.
