Pork Floss Beef

Name: Pork Floss Beef
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 pcs egg; 30g water; 50g Low-gluten flour; 35g Corn oil; 40g Caster sugar; Some condensed milk; Some Salad dressing; Some Seaweed Floss

by Here comes the little fresh meat

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

On the weekends, it is very pleasant to gather with three or five friends, chat and drink tea together. Recently, my best friend has become obsessed with the soft and moist pork floss beb, but her aegyo is doing something to entertain everyone at the party~ I didn’t expect one end to come up and be snatched up, everyone was happy to eat, and my heart was full. A sense of accomplishment! Look at the meat floss controller~
Yuan Fang is from Teacher Ah Wu

Ingredients

Pork Floss Beef

1. Prepare ingredients

2. Separate the egg white and egg yolk, preheat the oven at 170 degrees, and add 10 grams of fine sugar to the egg yolk and stir until it melts.

3. Pour corn oil into the egg mixture and stir well.

4. Add water and stir well.

5. Sieve through a sieve and pour in low-gluten flour.

6. Stir the egg yolk paste evenly with a zigzag technique

7. Whisk the egg whites at high speed. When the egg whites have large bubbles, add 1/3 of the fine sugar and continue to beat.

When the meringue gradually thickens and lines appear, add 1/3 sugar for the second time and continue to beat.

When the meringue lines are more obvious, add the remaining sugar and continue to beat at low speed until the top can pull out the sticky sharp corners and droop.

8. Take 1/3 of the meringue and mix well with the egg yolk paste.

9. Pour the beaten egg batter back into the remaining whipped meringue bowl

10. Continue to use the bottom-up method to mix the cake batter evenly.

11. Put the mixed cake paste into the piping bag.

12. With a small opening at the tip of the piping bag, squeeze out a suitable round shape on the baking tray

13. Put it in the middle layer of the preheated oven, and bake for about 20 minutes with the upper tube at 170 degrees and the lower tube at 150 degrees. Pay attention to leave some space in the middle of each cake to avoid swelling and sticking when baking

14. After the cake is put in the oven, the pork floss is prepared

15. I don’t like the taste of salad dressing alone, so I prepared it myself. The ratio of salad dressing to condensed milk is 2:1.

16. After baking, turn the cake batter over, tear off the oily paper at the bottom, and put it in a container to let it stand for a while until the cake softens.