Exclusive Pork Floss Little Shell

Finished product image.

Finished product image.

Method: Separate the egg whites and egg yolks in advance and set aside. In a container, add 35g of corn oil and 40g of water [milk], stir in the sugar to emulsify, then add sifted low-gluten flour and mix evenly. Add three egg yolks and fold in using a Z-shaped motion, then set aside.

Add 3 egg whites, a few drops of lemon juice, and 40 grams of sugar into a container. Whip at high speed until stiff peaks form.

Take one-third of the egg whites and gently fold them in until evenly mixed.

Pour the egg yolk mixture into the remaining egg whites and fold gently until well combined.

Use a piping bag to fill with the egg batter, brush a layer of oil on the mold, and squeeze out an appropriate amount of egg batter.

Preheat the oven, bake with upper and lower heat at 150°C for 20 minutes. The temperature is for reference only.

Let the cake cool after baking, and you can add the filling according to your own taste preferences. Put an appropriate amount of custard between the two layers, coat the surface with a layer of custard, and then cover with an appropriate amount of pork floss.

Finished product image.

Finished product image.

Finished product image.