1. Separate the four egg whites and yolks.
2. Weigh 65 grams of white sugar
3. Pour two-thirds of the white sugar into the egg whites (pour in three times), and beat the whisk until hard foaming (sharp corners that can stand upright).
4. 4 Stir the egg yolks with the remaining white sugar, add 56 grams of oil and 70 grams of water.
5. Use a whisk at low speed to make a thick bubble.
6. Sift the low-gluten flour 3 times.
7. Sift the low-gluten flour until the egg mixture and stir well.
8. Take an appropriate amount of egg yolk paste and add a little food coloring.
9. Add a small amount of beaten egg whites and stir.
10. Stir it like a stir-fry, and the red color will come out.
11. Pour tin cypress paper on the baking tray, brush with oil, and a small mold of relief, pour in the red paste, pour less, and use chopsticks to make it evenly.
12. Make three rows of red hearts in sequence.
13. Bake in a preheated oven at 170 degrees for 3 minutes.
14. Most of the whisked egg white and egg yolk paste are mixed (same as stir-frying, don’t circle)
15. Pour on top of the red hearts. A few shocks.
16. Bake at 150 degrees for 25 minutes. After taking it out a few shocks.
17. Press upside down on the grilling net (the baking pan is under the grilling net), wait to cool, and tear off the tin cypress paper.
18. Turn it over and sprinkle an appropriate amount of pork floss evenly.
19. Roll it up, put it in the refrigerator for finalization, slice it and taste.
Tips:There is no need to brush the grease on the baking tray.
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