Eggs can be made into egg shell cake desserts.

Preparation materials: 42g low-gluten flour, 35g milk, 20g corn oil, 25g fine sugar, 2 eggs, 2g lemon zest, appropriate amount of lemon juice.

1. The first step is to stir the milk and corn oil evenly and emulsify well, as shown in the picture below.

2. Sift the flour that has been sifted in advance and mix it in a Z-shape, as shown in the picture below.

3. Then add the egg yolks in batches to the stirred flour and stir well, as shown in the picture below.

4. Add fine sugar to the egg whites in two batches and beat until dry and foamy, as shown in the picture below.

5. Then add 1/3 of the beaten egg whites to the egg yolk batter, as shown in the picture below.

6. Mix evenly from the bottom up, then pour into the remaining meringue and mix evenly using the same technique.

7. After the cake batter is mixed, add lemon zest and mix twice, as shown in the picture below.

8. Put the mixed cake batter into the prepared piping bag, as shown in the picture below.

9. Squeeze the cake batter into the eggshell until it is 5 or 6 minutes full. The eggshell can be placed in a 12-piece small cake mold.

10. Put it in the middle and lower layers of the oven preheated to 120 degrees for upper heat and 150 degrees for lower heat, and bake for about 25 minutes.

11. After baking for 25 minutes, take it out of the pan and put it on a plate. The egg shell cake is now ready.