Pork Floss Cake

Name: Pork Floss Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 45g Low-gluten flour; 15g Vegetable oil; 30g (B) Sugar; 0.5g salt; 1/2 tsp Lemon juice; 30g water; 300g Soybean oil; 10g White vinegar; 30g Light cream; Some Pork floss

by Di Chenfeng

5.0 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Pork Floss Beckham is a very classic cake. Her delicious chiffon cake, sweet and sour salad dressing, and salty pork floss are deeply loved by the general public; but many people buy them outside, some Does anyone want to make it yourself? Make your own delicious and healthy, and there will be no additives like outside! Today, I sincerely invite everyone to start learning together. I will give out two eight-inch anode chiffon mold prizes to everyone: 1. The first one who submits his work in the comment area will receive an eight-inch anode chiffon mold; 2. , The most beautiful and good-looking person who uploads the work within one week will get an 8-inch anode chiffon mold; Rules: 1. You must pay attention to this ID; 2. Collect this recipe (find the meat floss cake in the menu bar of this ID, and collect it. ); 3. Share this recipe or topic to your own circle of friends; 4. Talk about the problems and experiences encountered during production! 5. The winning information will be announced as "The Topic of the Winning Pork Floss Cake" one week later. The winner will provide the address information, and it will be shipped to you immediately for free! "

Pork Floss Cake

1. 15 grams of water, vegetable oil, and sugar are mixed together in a basin until saccharification, sift in low-gluten flour, and mix well

2. 2 eggs, separate the egg white from the yolk in a non-oil and water-free basin;

3. Add the egg yolk to the batter of step 1, and stir evenly;

4. Add salt and lemon juice to the egg white, and add sugar (B) to the egg white in two times to beat until neutral foaming;

5. Stir the egg white and egg yolk paste twice;

6. Put the cake batter into the piping bag, and squeeze out 6 cake embryos evenly on the baking pan lined with baking paper;

7. Put it in the middle layer of the pre-prepared oven at 190/170°C, and bake for about 12 minutes;

8. Take out the baked cake, buckle upside down, and tear off the baking paper;

9. Take a cake from the middle and cut it in half with a press knife, and let it cool;

10. Add sugar and salt to the eggs and beat them with a whisk until saccharification;

11. Slowly add soybean oil while beating;

12. After adding soybean oil, add light cream and mix well, and finally add white vinegar and mix well;

13. Spread an appropriate amount of the prepared salad dressing on the middle and surface of the cold cake;

14. Just stick an appropriate amount of pork floss!

Tips:
1. The egg container and whisk must be oil-free and water-free to avoid failing to beat;
2. The egg white can be whipped to neutral foaming to avoid being old and affecting the taste;
3. When the cake is out of the oven, tear off the baking paper and cut the cake;
4. When making salad dressing, pour the oil slowly to avoid separation of oil and water too quickly;