5 eggs

90 grams / 3 ounces white sugar

100 grams / 3.5 ounces cake flour

1/2 teaspoon baking powder

1/2 teaspoon milk powder

1/4 cup camellia oil

1/4 cup milk

2 tablespoons Galliano

1/4 cup pork floss


1. Pour camellia oil and milk in a bowl, mix until even, heat, set aside until ready to use


2. Crack all eggs in another bowl, heat to about 40 °C or 100 °F, mix until smooth


3. Pour flour, baking powder, and milk powder in a sifter, mix until even, sift a half of the mixture in the bowl


4. Mix until even and smooth


5. Sift the remaining mixture in the bowl


6. Mix until even and smooth


7. Take some batter in the bowl with camellia mixture, mix until even


8. Pour the mixture back in the batter bowl


9. Mix until even


10. Drop pork floss in the batter


11. Pour Galliano in the batter


12. Mix until even


13. Pour the batter mixture in some paper cups, until 4/5 full


14. Preheat the oven to 170 °C or 340 °F, put the cups in the oven, bake for 30 minutes, until golden


15. Serve

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