When adding milk to the egg yolk, it's done in several stages. Moreover, before whipping the cream, the egg whites and yolks must be separated. First, mix the yolk with the flour, stirring continuously until it becomes thick. Then, slowly add the milk. Keep stirring the milk and yolk until a large amount of white foam appears. This white foam is very close to cream. Next, whip the egg whites. If there's no butter, you can use chicken fat, tea tree oil, or peanut oil as substitutes. Tang Wanwan thinks chicken fat is more fragrant because its natural yellow color makes the cake look brighter.
Extracting chicken fat is very convenient. Just put raw chicken skin in a hot pan and fry it until the yellow chicken fat is extracted. The exact amount needed depends on the size of the cake and the volume of the batter. Be cautious not to use too much, as the cake will be greasy and won't taste good.
