1. Prepare the materials.
2. Separate egg yolk, egg white, egg yolk and milk and mix well.
3. Sift in low-gluten flour.
4. Z-shaped or irregular stirring to a fine state without particles.
5. Add a few drops of lemon juice to the egg whites.
6. Stir in an electric whisk at medium speed until large bubbles are formed, and add one-third of the fine sugar.
7. Stir until the large bubbles become fine and add one-third of the fine sugar.
8. Stir until there are obvious lines, then add the remaining fine sugar, and continue to beat until the egg whites pull out small sharp corners and dry foaming state. (I forgot to take the picture of the dry foaming state of the protein here, and I will fill it up another day)
9. Take a small half of the meringue and add it to the egg yolk paste and mix well.
10. Pour back into the remaining meringue and stir evenly.
11. The mixed custard is very delicate.
12. Put the egg paste into the piping bag.
13. Squeeze small circles on the baking sheet at intervals.
14. Preheat the oven to 170 degrees, and heat up and down, and bake the middle layer for about 15 minutes.
15. After baking the small cakes, scoop them out with a spatula, and smear them with double-sided salad dressing.
16. Roll it in the pork floss once, so that the cake is covered with pork floss.
Tips:The oven temperature and time are for reference only, please adjust according to your own oven temperature.
The egg whites need to be beaten to the full state before they are baked and shaped.
When stirring the egg batter, pay attention to the stirring method to avoid defoaming.
