Fish Floss Cake
1.
The egg white and yolk are separated from the egg, and lemon juice is added to the egg white.
2.
Use a whisk at high speed for 30 laps, the egg whites will turn white and fluffy.
3.
Add 30 grams of caster sugar and whipped 50 times, the egg whites will appear drooping hooks.
4.
Add 30 grams of caster sugar and beat 50 times to make the egg whites smooth.
5.
Add the last 30 grams of caster sugar and continue to beat for 50 laps until the egg whites appear upright and small spikes.
6.
Mix corn oil and water, add 30 grams of salt and fine sugar.
7.
Whisk at low speed for ten seconds with a whisk to make the oil and water fuse, and the fine sugar dissolves. Sift the low-gluten flour again.
8.
Whisk at low speed for ten seconds with a whisk, mix the low-gluten flour with oil and water.
9.
Add egg yolk and vanilla extract.
10.
First use a whisk to mix well, and then use a spatula to mix the egg yolk paste, without air bubbles and flour bumps.
11.
The smooth, fine and thick egg yolk paste is finished.
12.
Take one third of the egg whites into the egg yolk paste.
13.
Mix the cake batter with a mixing method, without bubbles and lumps.
14.
Pour the cake batter back into the egg whites and continue toss.
15.
Stir until thick. Stir about 50 times.
16.
The creamy and thick cake batter is complete.
17.
Pour the cake batter into the piping bag.
18.
Squeeze it into the cake cup and put fish floss or pork floss on the surface.
19.
Preheat the oven to 150 degrees and bake for 35 minutes.
20.
The cupcakes began to puff up.
21.
After roasting, take it out to cool, or invert it, which can relieve the retraction.
22.
The delicious fish floss cake is complete.
23.
Children like to eat this kind of cake.
24.
It’s perfect to zoom in and see the cake.
25.
Cut it open and taste it.
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