Net Celebrity Seaweed Pork Floss Shell, Savory and Soft Aftertaste!
1.
Prepare all the ingredients and preheat the oven at 170 degrees.
2.
The egg white and egg yolk are separated, and the egg white is directly put into the mixing tank of the cook machine.
3.
Simply stir the egg yolks, add vegetable oil, and stir well to emulsify them in place.
4.
Add the milk and mix well.
5.
Sift in low-gluten flour and stir with Z-shaped technique until no dry powder can be seen.
6.
Drop lemon juice into the egg whites, start the cook machine to speed up a little bit, and when the egg whites have large bubbles, add one-third of the sugar and continue to beat at a medium speed.
7.
When small bubbles appear in the egg whites, add one-half of the remaining sugar and continue to beat at a medium speed.
8.
When the protein has obvious lines, add the remaining sugar, and continue to beat at a medium speed until dry foaming.
9.
The whipped meringue is fused with the egg yolk paste in the same way as the chiffon cake.
10.
Put the batter into the piping bag.
11.
Squeeze the batter vertically into the baking pan.
12.
Put it into the preheated oven, bake at 170°C for about 20 minutes, take it out directly after baking, and let it cool.
13.
After the cake is completely cooled, spread the salad dressing on the flat surface of the two cakes, put a little pork floss and stick them together, and then continue to spread the salad dressing on the surface, dip the seaweed pork floss, and the seaweed pork floss shell is complete.
Tips:
1. The temperature and time of baking are for reference only, and the actual operation is determined according to the actual situation of the oven.
2. Be sure to bake the cake at high temperature for a short time, and the sugar can not be reduced too much, otherwise it will seriously affect the taste of the cake.
