Old-Fashioned Traditional Lard Savory Cake

🥣 Ingredient Preparation Cake Body: 4 eggs, 60g granulated sugar, 100g low-gluten flour, 20ml milk, 20g homemade lard (melted over a double boiler). Savory Pork Filling: 100g ground pork, 3 dried shiitake mushrooms (soaked and finely chopped), 2 tbsp fried shallots, 1 tbsp homemade lard. Seasonings: 1.5 tbsp soy sauce, 1/2 tsp white pepper. 👩🍳 Cooking Steps Sautéing the Pork Filling: Heat a pan with lard, sauté the chopped shiitake mushrooms and ground pork until fragrant. Add soy sauce, white pepper, and fried shallots, stir-fry until the sauce thickens and flavors meld. Set aside. Whipping the Egg Batter: Place eggs and granulated sugar in a bowl. Whisk them over a double boiler until fluffy. When you lift the whisk, the batter should slowly disappear. Sift in the low-gluten flour in batches and gently fold it in using a cutting motion. Then, mix in the melted lard and milk. Layered Steaming: Line a mold with parchment paper. Pour in half of the cake batter, spread the sautéed savory pork filling evenly, then pour the remaining cake batter to cover. Steaming to Finish: Place the mold in a steaming pot with boiling water. Steam over medium-high heat for about 25 to 30 minutes, or until a skewer inserted into the center comes out clean. Invert the cake onto a rack to cool, then slice and serve.