1. Separate the egg white and egg yolk, put the egg yolk, 20 grams of caster sugar, milk and salad oil in a container, stir with a whisk until the caster sugar melts and all the ingredients are completely integrated.
2. Sift in low-gluten flour and mix well in a Z-shape.
3. Add pork floss and mix well with a spatula.
4. Add 2-3 drops of white vinegar to the egg white, add the remaining 30 grams of fine sugar in three times, and beat until neutral foaming. (A big bend will appear when the egg white is lifted)
5. Take half of the egg whites, add them to the cake batter, and mix evenly.
6. Pour the mixed cake batter back into the egg whites and mix evenly.
7. Put the cake paste into the piping bag and squeeze it into the paper film about 9 minutes full.
8. Sprinkle an appropriate amount of white sesame on the surface of the cake batter.
9. Put it in the preheated oven, 120°, middle level, upper and lower fire, bake for about 50 minutes.
Tips:Adjust the baking temperature and time according to your own oven.
Buy on JD
Buy on Amazon