Exclusive Scallion and Pork Floss Chiffon Cake

Wash the scallions and chop them into fine pieces for later use.

Separate the egg whites and yolks into a bowl that is free of oil and water.

Add the egg yolks to the milk and corn oil and mix until emulsified.

Sift in the low-gluten flour.

Use a folding motion to mix the flour until there is no dry flour.

Add granulated sugar to the egg whites.

Whip the eggs with a beater until stiff peaks form, that is, when the beater is lifted, it forms straight pointed peaks.

Take one-third of the meringue and add it to the egg yolk batter, folding it in gently from bottom to top until well combined.

Take one-third of the meringue and add it to the egg yolk mixture, then fold quickly in the same manner until well combined.

Pour the egg yolk mixture into the remaining egg white foam, and continue folding until evenly mixed.

Add an appropriate amount of chopped green onions and pork floss, and quickly stir-fry evenly.

Pour the mixed batter into the mold and gently tap it a few times to release air bubbles.

Sprinkle chopped green onions and meat floss again, and squeeze on some mayonnaise.

Preheat the oven to 150 degrees with top and bottom heat, and bake for 40 minutes.

Cover it with aluminum foil halfway through.

After lightly shaking it a few times right out of the oven, invert it to cool and unmold.

Finished product.

Finished product.

Finished product.