75g glutinous rice flour (wet)
a little lemon juice
1. 2 eggs. eggs separate the whites and yolks, 60g milk, 8g cooking oil, mix well, 2 yolks. Mix well, 75g glutinous rice flour (wet), sieve it. I’ll mix it up so it doesn’t clump.
2. At this time, preheat the oven. 2 egg whites, a little lemon juice, make meringue, 25g sugar add sugar(25g) in 3 divided portions. Whip until horns form, 1 ladle.
3. Add in the yolk batter, then mix well, put it in the egg white. Mix from bottom to top. At this time, mix briefly so that the foam does not disappear. If you have a piping bag at home, put it in, muffin pan. Fill the muffin cups 80% full. If you don’t have a piping bag, use a ladle to put it in.
4. After 15 minutes with upper heat 160℃(325℉) lower heat 180℃(350℉). Bake for an additional 15 minutes by setting the upper and lower heat equally to 180°C (350°F), it’s so beautiful, outside is soft, inside is chewy. And I like it because it’s not too sweet.