5 egg whites, 5 egg yolks, 90g sugar and 50g milk.

60 grams of corn oil, 80 grams of low-gluten flour and 40 grams of corn flour.

40g of homemade dental floss and 40g of salad dressing.

condiments

1 decorative bag and 1 baking oiled paper.

Steps of making meat muffins 1

Stir oil, milk and egg yolk evenly, sift in corn flour and low flour and mix well to form egg yolk paste.

2

Put the egg whites in a dry basin, add the white sugar at one time, and beat with electric egg beater until hard and foaming. draw

three

Add one third of protein to the yolk paste, turn it over from the bottom and stir well.

four

Then pour all the egg yolk paste into the remaining egg white and stir it upside down. Note: Do not circle, lest protein defoam.

five

Put the cake paste in the piping bag. Preheat the oven 170 degrees for ten minutes.

six

Cut a small hole in the paper bag and squeeze the cake paste into the baking tray with oiled paper to see your personal preference. Send it to the middle layer of the oven and bake at 170℃ and 120℃ 15 to 20 minutes. I squeeze out six big ones here, and I'll fry the rest of the batter. )

seven

The finished product is taken out of the oven, inverted and cooled in the baking net.

eight

Cut each cake in half with a knife, apply appropriate amount of salad dressing and dental floss, and then close the other half. Eat the rest of the cake in the same way.

nine

Finished product loading. Reminder: If you want to bake it at once, you can pour all the cake paste into the baking tray and cut it into pieces with salad dressing and dental floss after baking. Meat floss and salad dressing should be in moderation. If the oven does not have independent temperature control, it can also be baked at 170 degrees. Because everyone's oven is different, please observe it at any time.