Eggs 5 (60 g each with shell)
Milk 60 g
Corn oil 60 g
Salt 2 g
Cheese slices 3 slices
Toast box 1 piece
Pork floss (optional, omit if disliked) appropriate amount
Line the toast box with parchment paper first, preheat the oven in advance, 150°C for 20 minutes.
Separate the egg whites and egg yolks. The bowl for egg whites must be free of oil and water.
Sift the cake flour first.
Heat corn oil over low heat to 70°C.
Pour into sifted cake flour and mix until well combined.
Add milk and mix until smooth.
Finally, add egg yolks and mix until incorporated. Set aside.
Add a few drops of lemon juice to the egg whites. When large bubbles form, add sugar for the first time (mix sugar and salt together; I use powdered sugar for a finer meringue, but caster sugar can be used if unavailable).
When small bubbles form, add sugar for the second time and continue whipping.
When visible trails appear, add sugar for the third time and continue whipping.
Whip until noticeable resistance is felt and a soft peak with a small hook forms.
Take one-third of the meringue and fold it into the egg yolk batter until evenly combined.
Mix well and pour into the remaining meringue.
Pour in half of the cake batter first, place cheese slices on top, then pour in all of the remaining cake batter into the loaf pan.
Smooth the surface and sprinkle with pork floss. Do not tap or shake the pan, otherwise the cheese slices will sink to the bottom of the pan.
Place a deeper baking tray on the lowest rack of the oven, pour hot water into the tray, then place a wire rack above it. As shown in the picture, place the loaf pan on the wire rack. If the oven is not tall enough, wrap the outside of the loaf pan with aluminum foil and place the loaf pan directly in the water.
Do not do what I did and tap the loaf pan twice, or the cheese will move to the bottom.
Extremely soft and delicate, melting in the mouth, and it jiggles gently with a light tap.
