Yields exactly 12 pieces.
Ingredients: – 2 lightly sweetened eggs – 30g milk – 25g cooking oil – 36g low-gluten flour – 10g fine sugar – 3g lemon juice or white vinegar Preparation Steps: 1. Separate egg yolks and whites. Place egg whites in the freezer. 2. Whisk milk with cooking oil until milky white. 3. Sift in low-gluten flour and mix until no dry flour remains. 4. Add egg yolks and stir until combined. 5. Beat egg whites with sugar and lemon juice at high speed until trails form. Reduce to low speed and whip until stiff peaks form. Note: The whisk had traces of yolk, resulting in a yellowish tint. 6. Fold one-third of the meringue into the yolk mixture. Then incorporate the remaining meringue. 7. Gently mix with a spatula until uniform. 8. Transfer batter into a piping bag and fill molds. 9. Bake in preheated oven: 100°C for 40 minutes, 120°C for 10 minutes, 130°C for 10 minutes, and 140°C for 5 minutes for coloring. 10. Turn off oven and let rest for 5 minutes before removal. 11. Optional: Brand patterns while warm. Notes: – These shallow paper cups yield thinner cakes. – Cakes remain fluffy after cooling with no collapse. – Fully cooled cakes maintain perfect structure.
