Pork Floss Beef
1.
Prepare the required materials
2.
Separate the egg yolk and egg white and put them in two clean oil-free and water-free basins.
3.
To make egg yolk paste, add 25g of fine sugar to the egg yolk
4.
Whisk with a manual whisk until the sugar melts and the egg yolk lightens slightly
5.
Add corn oil and stir until corn oil and egg yolk are completely mixed
6.
Add milk and mix well
7.
Sift in low-gluten flour
8.
Try to mix evenly in an irregular way or in a zigzag shape until there is no dry powder. The prepared egg yolk paste is set aside for later use.
9.
To whip the egg whites, 60g fine sugar is added to the egg whites in three times (the first time is to beat until the egg whites become fish-eye bubbles; the second time is to beat until the egg whites become delicate; the third time is to beat until the egg whites appear obvious lines Join when)
10.
Until the egg whites are sent to a dry foaming state (as shown in the figure)
11.
Mix 1/3 of the whipped meringue into the egg yolk paste, and mix well by cutting and mixing.
12.
Then take 1/3 of the meringue and mix it into the egg yolk paste, and mix well in the same way
13.
Pour the well-mixed egg yolk paste into the remaining 1/3 meringue bowl at one time, and mix well quickly
14.
Pour the mixed cake batter from a height of about 20cm into the baking pan (the baking pan can be covered with greased paper in advance, I use a 15-inch non-stick baking pan with no greased paper)
15.
Shake the baking tray to make the cake batter evenly spread in the baking tray, then lift the baking tray and shake it twice on the table to create bubbles
16.
Put the baking tray into the middle level of the preheated oven and bake at 170 degrees for about 23 minutes
17.
If you feel the color is too dark during the baking process, you can add a layer of tin foil on the surface of the cake
18.
After the baked cake is out of the oven, drop it on the table, shake out the internal bubbles, and place it on the grid to cool
19.
After the cold cake slices are released from the mold, use a circular cutting die to push them out one by one (I used the cutting die for dumpling slices. After this size combination, you can make about 8 pork floss beakers)
20.
Start assembling the pork floss shell (this step is best to wear disposable gloves): take a piece of cake and put on the salad dressing
21.
Put another piece of cake together
22.
Spread a circle of salad dressing along the edge of the cake first, and then spread the salad dressing on one of the surfaces
23.
Dip the pork floss on the side covered with salad dressing
24.
The side is also full of pork floss
25.
Spread the salad dressing on the other side
26.
Finally, the whole cake body is fully covered with meat floss, and Beckham is finished~
27.
Do them one by one
28.
All done~
29.
Finished picture
30.
Finished picture
Tips:
1. The cake body is made of chiffon cake;
2. The baking temperature of the oven is for reference only, and it depends on your own oven;
3. In the hot weather, the cooked pork floss beaver can be left at room temperature for two days, but the texture of the pork floss is not as crisp as the one just made.
