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1
Prepare ingredients. -
2
Separate the egg whites and yolks, and refrigerate the egg whites for later use. Mix corn oil + milk until fully emulsified, sift low-gluten flour, stir evenly in a zigzag shape, add egg yolk and mix evenly. -
3
Add sugar to the egg whites in three batches and beat until thick. Add a little lemon juice on the third time to remove the fishy smell. -
4
Take 1/3 of the meringue into the egg yolk paste, stir evenly in a J shape, then pour in the remaining meringue and stir evenly. -
5
Put 6-7 pieces into the paper cup. Preheat the oven to 125 degrees for 30 minutes and then to 140 degrees for 15 minutes. -
6
Beat the light cream until it is like yogurt, then add the custard sauce, mix and beat, and then put it into a piping bag. -
7
After the cake has cooled, you can use chopsticks to poke a small hole and squeeze in the custard cream.