Golden Silk Pork Floss Cupcake

Prepare two small dry bowls that are free of water and oil. In one, put four egg whites; in the other, add corn oil and pure milk, and whisk thoroughly with a hand whisk until fully emulsified. Then add four egg yolks and mix evenly.

Sift in the cake flour, and mix evenly using a 'Z' motion, being careful not to overmix.

Add golden shredded pork.

Stir evenly, but be careful not to overmix! Set the prepared meat floss and egg yolk mixture aside.

Add lemon juice to the egg whites and whip with an electric mixer, gradually adding the granulated sugar in three parts. Whip until when lifting the beaters, small peaks appear. The egg whites should be whipped to a fairly stiff state, just like the egg whites for making chiffon cake.

Divide the beaten egg whites into three parts and add them to the meat floss and egg yolk mixture, making sure to mix evenly after each addition before adding the next.

Stir thoroughly until evenly mixed, and the cake batter is ready. At this point, you can preheat the oven to 160 degrees Celsius with both top and bottom heat.

This recipe can make 15 cupcakes. I used a 12-cupcake mold plus three paper cups. I put the batter into a piping bag and piped it into the paper cups, filling them 90% full. Then I tapped the mold to remove large air bubbles, and it was ready to go into the oven for baking.

Place in the middle-lower layer of the oven at 160°C for 25 minutes. After baking, take out the baking tray, shake it to release the heat, remove the paper cups, and place them on a wire rack to cool.

The surface of the cake shows beautiful cracks, the center is very full, and it has not collapsed.

Tear apart the cake, and the inside is full of air holes that are evenly distributed, making it very soft and fluffy, with a savory and delicious taste. Any leftover small cakes should be sealed promptly for storage, and they can be kept in the refrigerator for three days.