Bamboo Charcoal Sandwich

Bamboo Charcoal Sandwich

1. Three amounts of sweet corn are put into the Supor alcohol pulp machine, and the amount of water added to the 700ML scale line

2. Cover the machine cover and start the corn juice button, let cool after whipping

3. All the materials are ready

4. Separate the yolk from the egg and beat it up

5. Add corn juice and milk and beat with a manual whisk

6. Mix low-gluten flour and bamboo charcoal powder, sieve into the egg yolk paste, mix well with a spatula until smooth ribbon shape

7. Add the fine granulated sugar to the egg whites in three times and stir until wet foaming, and then a big bend will appear.

8. Take 1/3 of the protein and put it in the bamboo charcoal paste and mix evenly

9. Pour the mixed bamboo charcoal egg batter back into the egg whites and mix evenly

10. The mixed cake batter, the cake batter with bamboo charcoal powder will be easier to defoam, and the hand should be gentle when mixing, and the speed is relatively faster

11. Pour the cake batter into the golden plate, I spread the macarons to prevent sticking, and the oven starts to preheat at 160 degrees

12. Use a spatula to push to the four corners, shake out big bubbles, put it in the preheated oven at 160 degrees and bake for about 22 minutes

13. Release after cooling

14. Cut into quarters with a saw blade

15. Take one of the diagonal cuts

16. Beat 2 eggs and put them in a pan and fry them over low heat

17. A triangular cake slice with lettuce leaves

18. Spread the egg slices, squeeze the salad dressing and ketchup

19. Cover with a slice and it's done, it's fresh to eat