Pork Floss with Sesame Salty Chiffon
1.
Separately put the egg white and egg yolk in two clean, water-free and oil-free basins. Add 2 g of salt to the egg yolk and beat evenly
2.
Add water and beat evenly, add oil and squeeze hard by hand for five minutes to emulsify
3.
Add pork floss and white sesame seeds and beat well
4.
After the low powder is sieved, add it to the egg yolk liquid, and mix it with the cutting and mixing method until there is no dry powder. The egg yolk paste is very thick after mixing.
5.
Add lemon juice to the egg whites and add 1 gram of salt. When there are small bubbles, add one-half sugar. When the egg whites are more delicate, add the second sugar. Beat until the egg whites have small hooks.
6.
Add one-third of the egg yolk paste to the egg yolk paste, cut and mix and mix well, then pour it back into the egg white paste, continue to cut and mix and mix evenly
7.
Pour into the hollow mold and shake out large bubbles into the preheated oven
8.
165 degrees, 30 minutes, and the last ten minutes, the height of the cake slowly drops, indicating that it has been baked completely, take out the mold under the shake and cool down
Tips:
The amount of salt is adjusted according to the saltiness of the floss. It is enough to have a small hook when whisking the egg whites. This kind of cake is more moisturized.
