1. Separate the egg white and the yolk.
2. Add 40 grams of milk.
3. Add 35 grams of corn oil and mix well.
4. Pour in 50 grams of sifted low-gluten flour and 5 grams of corn starch.
5. Stir well and set aside for later use.
6. Beat the egg whites, add 45 grams of sugar, and beat at medium speed.
7. Just send it until there is a small hook.
8. Take half of the egg white and pour it into the egg yolk paste, and stir evenly.
9. Pour the egg yolk paste into the remaining egg white pan and continue to mix evenly.
10. Put the prepared batter into a piping bag.
11. Take out 8 paper cups and pour one-third of the height of the batter.
12. Squeeze the salad dressing.
13. Sprinkle with seaweed and pork floss.
14. Continue to squeeze a layer of batter, 8 points are enough.
15. Squeeze the salad dressing again.
16. Sprinkle with seaweed and pork floss.
17. Gently shake the cup to create bubbles and put it in the preheated oven at 165 degrees for 25 minutes.
18. Smell the fragrance before it's out~
Tips:1. Add or subtract sugar according to your own taste.
2. Low-gluten flour must be sieved so that there are no particles.
3. The temperature and time are set according to the temper of your own oven.
4. All tools must be oil-free and water-free.
