@chinesecake19: Separate the egg whites and yolks from 6 eggs. Freeze the egg whites for 10 minutes. In a bowl, pour in 90g of low-gluten flour and 70g of corn oil at about 70 degrees Celsius. Stir well and then pour in 70g of pure milk. Stir well and then add the six egg yolks. Stir well again. Beat the egg whites until they form a large, elastic hook when lifted. Add 50g of sugar in two batches during the beating process. #chinesecake

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Saturday 03 October 2026 09:54:15 GMT