Scallion and Pork Floss Ham Cupcake

Pour the corn oil and milk into a dry, oil-free bowl and continuously stir until emulsified. Sift in the low-gluten flour and mix evenly in a 'Z' pattern.

Separate the egg yolks from the whites, put three egg yolks into a bowl, and mix them in the same way until smooth and free of lumps.

Beat one egg white into a dry, oil-free, water-free bowl, add lemon juice, and use an electric mixer to whip until stiff peaks form. During whipping, add the granulated sugar in two portions.

Take one-third of the beaten egg whites and add them to the egg yolk mixture, roughly folding until evenly combined, then pour it all back into the remaining egg whites and fold until evenly mixed.

Add 30 grams of shredded dried pork, 10 grams of diced ham, and 10 grams of chopped scallions to the well-mixed cake batter, then fold again until evenly combined.

Put the cake batter into a piping bag and fill the paper cups to nine-tenths full. Sprinkle the mixture of golden shredded pork, chopped green onions, and diced ham on top; you can add more, a thick layer tastes even better. Pipe on some salad dressing, and you can also add more salad dressing if desired.

Preheat the oven, set to 160°C with both top and bottom heat, place in the middle-lower rack, and bake for 25 minutes.

The baked cupcakes have expanded in volume and fill the house with fragrance. Take out the baking tray and place it on a wire rack to cool. If you can't eat them all, you can put them in a bag and seal it to prevent them from drying out.

The cake is very delicate, with a dense and soft texture.

Tear open the inside of the cake, it's full of filling, a cake like this is really irresistible~