Pork Floss Seaweed Chiffon
1.
Separate the egg white and egg yolk first, beat the egg yolk, pour in vegetable oil, and stir evenly until there is no separation
2.
Pour the milk and mix well
3.
Sift in low powder
4.
Stir evenly until the batter is smooth and the pattern will not disappear immediately after dripping
5.
Take appropriate amount of seaweed and pork floss, stir well and set aside
6.
Add the white sugar to the egg whites three times, and beat until it becomes a stiff foaming state
7.
Take one-third of the beaten egg white and add the egg yolk paste, stir evenly
8.
Then pour the egg yolk paste into the egg white and mix evenly
9.
Pour the cake batter into the mold
10.
Pour the stirred pork floss and seaweed into the cake batter, use chopsticks to quickly stir evenly, preheat the oven in advance, and place it on the middle layer of the oven for about 25 minutes.
11.
After baking, immediately put it upside down and let cool.\nMentai roe, the ocean is delicious
Tips:
1. The egg whites must be water-free and oil-free, otherwise it will affect the flow of the egg whites\n2. The seaweed I chose is in small pieces and does not need to be processed. If it is a large whole piece of seaweed, it must be formed by hand. Small flakes\n3. The setting of oven temperature and time, I will only make reference here, and adjust it according to your own oven situation.
Buy on JD
Buy on Amazon
