| Ingredient | Method |
| 5 B egg yolks 70g veg oil 80g milk 100g LP flour 30g caster sugar 8-10g (light) red yeast powder 1 tsp baking powder 8-10g salt pickled Sakura flowers 5 B egg whites 80g caster sugar Topping: salt pickled Sakura flowers | 1. Soak the pickled sakura flowers abot 2 hrs to remove the salt. Pat dry with kitchen paper napkins and chop it. 2. Beat the egg yolks and icing sugar until light. Mix the veg oil, milk and chopped sakura until blended. Pour the flour and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 4. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently until well combined. 6. Pour the batter into paper cups and bake for 20 minutes @ 170C. |
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