Scallion and Pork Floss Chiffon Cake

Add an appropriate amount of corn oil to the pot, then add the chopped green onions. Fry on low heat until the green onions turn golden brown and release their aroma, then remove them. Let the scallion oil cool and set aside.

Separate the egg whites from the yolks. Add 30 grams of fine granulated sugar to the yolks and mix well, then add 40 grams of scallion oil and 40 grams of milk and mix well.

Sift in the cake flour.

Fold and mix evenly in a Z-shaped motion.

Separate the egg whites into a dry, oil-free container, add salt, and beat with a whisk until coarse bubbles form.

Add lemon juice, and add 60 grams of fine granulated sugar in three portions. Whip the egg whites quickly until they gradually become foamy. While whipping, noticeable streaks appear, and finally, when lifting the whisk, the egg whites can form a short, upright peak.

First, take an appropriate amount of egg white and mix it into the egg yolk batter.

Then mix with the remaining egg whites.

Mix evenly.

Add chopped scallions and pork floss.

Stir again until evenly mixed, then pour into 3 hollow paper cup molds.

Sprinkle a little chopped green onion, shredded meat, and white sesame on the surface.

Preheat the Meiyu steam oven at 130°C for 30 minutes, then switch to 170°C for 20 minutes. After baking, remove it immediately and turn it upside down to cool.

Finished product image

Finished product image

Finished product image

Finished product image