First of all, throw the needed amount of eggs in the container, and sever yolk (as photo below) from egg whites.

Stir egg whites: Egg whites are blended in a blender.

After a period of time, adds sugar and keeps on stirring.

Meat stirring is for the traditional salty cake, not for the golden cake.

For salty cakes, minced meat should be stirred, and spread the minced meat and shallot confit evenly on the inside of the cake.

Prepare the butter.

Stir the milk and butter.

The yolk is done.

Then we take out butter before stirring it with milk and remixing egg whites and yolk.

We pour it onto the bake ware.

After that, we put the final mixed material as evenly as possible in the oven.

After it’s baked in the oven for a while, it can be taken out.

The bakers are very careful when taking the cake from the oven.

Why are they heating up the knife? It is because when the temperature of the knife is too low, it is difficult to cut the cake, so it is necessary to heat up the knife.

We start cutting. This large plate can only make 12 boxes of cake because the side needs to be taken out. The cake is cut into rectangular shape to be placed into the box.

This is the photo of the golden cake. As mentioned before, the difference between the traditional salty cake and golden cake is the minced meat with shallot. The photo below shows the golden cake after baking. The salty cake has minced meat with shallot.

The final step is to place them into the boxes. The bakers told us that they only make one round in working days, and three rounds on weekends. People that are interested in the salty cakes or golden cakes shall come early; otherwise, they might well miss the opportunity.

According to Mr. Cheng, the reason why they sever the yolk and egg whites is that he does not want to use sponge emulsifier, which is artificial and does harm to human health. He insists on traditional ways to make cakes for the benefit of customers’ health.  

Thanks for watching.