Start by separating the egg whites and egg yolks carefully, placing each into separate containers. It's important to make sure the containers are clean and free of any oil or water, as this will affect the whipping of the egg whites.

In the container with egg yolks, add 40g milk, 30g white sugar, and 40g vegetable oil. Use a manual whisk or chopsticks to stir in a "Z" shape until fully incorporated and emulsified, with no visible oil streaks.

Sift 45g of cake flour into the egg yolk mixture to ensure smooth batter. Then, gently fold the mixture with a spatula until smooth, making sure there are no lumps of flour.

Add a few drops of white vinegar (or lemon juice) to the egg whites, and then add 30g white sugar.

Using an electric mixer, beat the egg whites until soft peaks form. When you lift the whisk, the peaks should stand straight up and not bend.

Gently fold one-third of the whipped egg whites into the egg yolk mixture using a spatula. Be gentle and quick to avoid deflating the egg whites.

Once the initial mix is incorporated, pour the combined batter back into the remaining egg whites. Continue folding gently until fully combined, with no visible streaks of egg whites or batter. The final mixture should be light and smooth.

Prepare a piping bag (or use a plastic bag with a small hole) and fill it with the batter.

Heat a non-stick frying pan on low heat. It's important to cook the pancakes on low heat to avoid burning the batter.

Pipe small circles of batter (about 5-6 cm in diameter) onto the pan, leaving space between each to prevent them from sticking together.

Once the batter is piped, add a small amount of water around the pancakes. Be careful not to let the water touch the batter. Cover the pan with a lid and cook on low heat for about 1 minute. The pancakes are done when the surface is dry and the edges start to lift.

Carefully flip the pancakes and add a little more water. Cook the other side for another minute. Once done, remove the pancakes and let them cool on a cooling rack.

Spread a layer of salad dressing on one side of a pancake. Adjust the amount based on your preference.

Place another pancake on top of the one with the dressing. Spread more salad dressing on the top side.

Gently press the dressing-covered side into the pork floss, coating the pancake evenly. Repeat the process on the other side.

Once coated, your delicious pork floss buns are ready to serve!