Mini Pork Floss Cake
1.
Prepare the required materials.
2.
The white and egg yolk are separated and put into oil-free and water-free containers.
3.
Mix corn oil and pure milk, add egg yolk, and beat with egg.
4.
Sift in the flour and beat with eggs until there is no dry powder.
5.
Add a few drops of lemon juice or white vinegar to the egg whites and fine sugar.
6.
Use an electric whisk to beat at low speed until wet foaming (that is, lift the whisk to have a small vertical hook).
7.
Take one-third of the meringue into the egg yolk paste and stir evenly with a spatula.
8.
Pour the mixed cake batter into the remaining meringue and stir evenly.
9.
Put the mixed cake batter into the piping bag and cut the mouth.
10.
Divide them into 8 hot dog baking pans, shake them vigorously a few times to produce large bubbles.
11.
Put it into the middle layer of the preheated oven, and heat up and down at 145 degrees for about 22 minutes.
12.
After baking, put on heat-insulating gloves and take out the baking pan mold, buckle and let cool. After cooling, remove the mold, put on the sweet salad dressing, put an appropriate amount of meat floss, sprinkle a little white sesame, and garnish with light green.
13.
Finished picture.
14.
Finished picture.
Tips:
Please adjust the temperature according to the temperament of your own oven; the mold is used in the 8 hot dog bakeware of Huo Nuo; each egg is about 50 grams in shell; I will use paper cups for a little more cake batter.
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