Pork Floss Beef

Pork Floss Beef

1. Separate the egg whites and yolks of the four raw eggs and place them in oil- and water-free basins.

2. Add 60 grams of water and 50 grams of oil to the egg yolk bowl.

3. Add 10 grams of sugar and 80 grams of low-gluten flour to the egg yolk bowl.

4. Stir it into a fine, particle-free paste.

5. Add a few drops of lemon juice to the egg white bowl and beat with an electric whisk. In the process of beating the egg whites, add white sugar three times, 20 grams each time.

6. Beat until the egg whites can pull out small sharp corners.

7. Take half of the meringue and put it in the egg yolk paste.

8. Stir evenly, and do not make a circle when turning up and down to prevent defoaming.

9. Pour the whole cake batter obtained in the previous step into the remaining meringue.

10. Stir again evenly, still turning up and down without making a circle.

11. Pour the cake batter into the square baking pan, and spread a layer of oil paper in the baking pan in advance. Knock twice to shake out bubbles.

12. Send it to the preheated oven and bake at 162 degrees for 20 minutes.

13. After being out of the oven, take out the inverted button and let it cool and demould.

14. Press out round cake slices with the mouth of the water cup.

15. Prepare pork floss and salad dressing.

16. First take a cake slice and press it in the middle with chopsticks.

17. Fold the cake slice in half along the center line to form a semicircle, like a shell.

18. Spread a layer of salad dressing on the inside and outside of the cake slice.

19. Put the salad dressing-coated cake slice into the pork floss and roll it so that the surface is covered with a layer of pork floss.

20. It's ready to be eaten after it's all done and served.