Chives have a special aroma. After roasting, the rich onion aroma is very charming. Meat floss is also a favorite of many people. Add chives and pork floss to the cake, and if you add a little sweet and fragrant salad dressing, it will be somewhat similar to the Internet celebrity pork floss and scallops. The difference between this cake and the pork floss cake is that the pork floss and chives are just embellishments. It is not burdensome to eat without salad dressing, and it is simple and convenient to make. Salty and sweet, perfect for breakfast.

Ingredients: 5 eggs, 78 grams of low-gluten flour, 40 ml of corn oil, 50 grams of fine sugar, a few drops of white vinegar, 70 grams of warm water, 40 grams of meat floss, and 4 green onions.

1. Prepare all the materials. Warm water is about 70 degrees. Wash and chop the shallots (do not use the white scallions, just use the scallion leaves), put them on a baking sheet, and bake in the middle of the oven at 150 degrees for 15 to 20 minutes. The purpose is to remove some of the moisture in the scallions.

2. Separate the egg whites and egg yolks into two clean containers that are oil-free and water-free. Add corn oil to the egg yolks and mix well by hand. Add warm water and mix well, sift in the low-gluten flour, mix well with your hands using a "Z" shape and set aside.

3. Preheat the oven before whipping the egg whites. Start preheating the upper and lower tubes at 150 degrees. Add a few drops of white vinegar to the egg whites and use a whisk to make larger bubbles, then add 50 grams of fine sugar at one time.

4. Use the 2nd gear of the whisk to continue beating for 1 minute, then change to 1st gear and continue beating until you can lift the whisk head and pull up the small curved hook.

5. Add one-third of the meringue into the egg yolk paste, use a spatula to mix evenly. Pour the evenly mixed batter back into the remaining meringue, and continue to mix evenly in a cutting and mixing motion.

6. Pour the evenly mixed batter into a baking pan that has been lined with oilcloth. Smooth the surface, first sprinkle with roasted shallots, and then sprinkle with a layer of meat floss. After baking, the moisture of the shallots decreases and the color becomes darker accordingly, but it will not affect the rise of the cake.

7. Place the baking sheet into the middle and lower racks of an oven preheated to 150 degrees, bake for 30 minutes, and take it out immediately. Quickly invert the baking pan onto the oil paper, gently tear the oil paper around the cake to release the heat, and turn it over again so that the cake is facing up. Cut the cake after it cools slightly.