# Fourth Baking Contest and is Love Eating Festival# Brushed Pork Floss Cake
1.
Weigh the ingredients and set aside.
2.
The basin should be clean and free of water and oil. Be careful to separate the egg whites and egg yolks.
3.
First make the egg yolk paste: Separate 80 grams of white sugar into the egg yolk, add 10 grams, add salt, stir well, then add corn oil and milk.
4.
Continue to mix well and sift into low-gluten flour.
5.
Stir in a "Z" shape until there are no particles.
6.
To make the egg white paste: first preheat the oven: 140 degrees above and 120 degrees below. Add a few drops of lemon juice to the egg whites, add the remaining 70 grams of powdered sugar (add in three times), first beat with an electric whisk until the fish is bubble-like and add a small portion.
7.
Join again after passing a few laps. Add the remaining powdered sugar one last time and continue to beat at high speed.
8.
Lift up the whisk to observe the state of the egg whites: the sharp corners that are completely upright are just fine. (Be careful to send it in place, don’t bend a little bit, it’s very important)
9.
Pour half of the beaten egg whites into the egg yolk batter.
10.
Stir it in a "J" shape, do not draw a circle to avoid defoaming. Stir well and pour into the remaining egg whites.
11.
Sprinkle in pork floss.
12.
Continue to stir evenly.
13.
Pour the paste into the mold.
14.
Squeeze a few times on the table to produce large bubbles, and then use thin bamboo sticks to draw small bubbles in a "Z" shape.
15.
Put it in the preheated oven: 130°C on the top, 125°C on the bottom, put on the middle and lower layer, and bake for 65 minutes.
16.
When the time is up, put on heat-resistant gloves and take out the cake.
17.
Squeeze a few times on the countertop, let the heat out, buckle upside down and let it cool before demolding.
18.
Finished picture.
19.
The taste is moist, tender and refreshing.
20.
The entrance is as light as clouds.
21.
Soft and elastic.
22.
Fine organization.
23.
There is drawing~~~
24.
Finished picture.
Tips:
The temperature of each oven is different, please adjust it appropriately. (If you want to draw more silk, you can add more pork floss.) Be sure to make the egg yolk paste first and then make the egg white paste. Remember to use the mixing method, don't draw a circle to avoid defoaming. The hot air is blown out of the oven, and it must be demoulded after it is allowed to cool.
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