Tasty and cute eggshell chiffon cake-you can never miss it!


3 eggs|6 eggshells|25g corn germ oil|30g milk|30g powdered sugar|45g low powder|2/3 drops of lemon juice|chocolate|pork floss|Salad dressing


1: Knock a small hole on the top of the egg, then peel the egg shell to the size as shown in the figure by hand, and separate the yolk from the egg white

️2: After rinsing the eggshell, soak it in warm water for 10 minutes, gently rub out the film in the eggshell with your hands, and dry it for later use

️3:Put 30 grams of milk and 25 grams of corn oil in 3 egg yolks, stir and mix well, pour in 45 grams of sieved low powder, and mix well

️4:  3 egg whites and 30 grams of powdered sugar to be sent in three times (when there is a big bubble for the first time, the second time for a thin bubble, and the third time when there is a pattern), it can be sent until small sharp corners appear.

5: Add the whipped egg whites to the egg yolk paste three times, stir evenly, and put it into a piping bag

6: Roll the tin foil into a ball to fix the eggshell, squeeze the batter into the eggshell, about 2/3 full, gently pat the eggshell or vibrate slightly, the remaining batter can be squeezed into a paper cup to make cupcakes and put in the oven, then bake the middle layer at 150°C for 25 minutes (Key points: the oven must be preheated in advance)

️7: After the eggshell cake is out of the oven, let it cool, trim the excess part with scissors, peel off part of the eggshell, and gently press to release

️8: Spread the pork floss, then use the melted chocolate to draw an expression, cut the extra cake into ears and small hands, and the cocoa soft and cute little hedgehog chiffon is complete~