肉松小贝#丘比酱酱#
1.
Put the milk, corn oil, and whole egg liquid into a bowl and mix well.
2.
Sift in low-gluten flour and continue to mix evenly
3.
Add egg yolks, mix well and set aside
4.
Drop the egg whites into the lemon juice and beat until the fisheyes are formed
5.
Add the sugar in three more portions until it reaches a stiff foaming state (lifting the egg beater to form a small hook)
6.
Pour one-third of the meringue into the egg yolk paste and mix.
7.
Pour into the remaining meringue and stir evenly.
8.
Put the mixed batter into a piping bag.
9.
Squeeze an equal-sized circle on a baking sheet lined with greased paper, and bake it in a preheated oven at 160 degrees for 16 minutes.
10.
Let the baked cake cool slightly and cut it in half, and put on the inside with Kewpie salad dressing
11.
At the same time, both sides are covered with pork floss
12.
Just put the two pieces together
Tips:
Don't beat the egg whites too hard to make the cake, or it will crack easily when baking. The baking time and temperature are adjusted according to your own oven.
