Eggs can be made into eggshell cake small dessert.

Preparation materials: 42 grams of low gluten flour, 35 grams of milk, 20 grams of corn oil, 25 grams of sugar, 2 eggs, 2 grams of grated lemon zest, lemon juice, moderate.

One, the first step will be to mix the milk and corn oil, emulsified well, as shown in the picture below.

The second step is to sift the flour into the sieve and mix it in a zigzag pattern, as shown in the picture below.

Three, then add the egg yolks to the flour in small batches and mix well, as shown in the picture below.

four, egg whites into the sugar in two parts, beat until dry peaks, as shown in the picture below.

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

Sixth, from the bottom upwards to mix well, then pour into the remaining meringue, with the same technique to mix well.

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

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

9. Squeeze the cake batter into the egg shells, filling them 5 or 6 minutes full, and set the shells in 12 consecutive cupcake molds.

Ten, put into the preheated oven to 120 degrees, lower heat 150 degrees in the lower middle layer, bake for about 25 minutes.

Eleven, bake 25 minutes after the pan can be out of the disk, so the eggshell cake has been done.