1. Separate egg yolk and egg white.
2. Add water to the egg yolk and stir well.
3. Take a container and put corn oil
4. Sift corn oil into low-gluten flour
5. Mix and stir until smooth and no particles
6. Add the egg yolk liquid to the oil powder paste in batches, and stir evenly in a straight-line method.
7. The egg whites should be placed in a container without water and oil.
8. Put it in the refrigerator and freeze until there is frost on the edges.
9. Add white sugar to the egg whites in three times and stir until it is lifted up like a small eagle hook.
10. Take a puff of meringue into the egg yolk paste and mix well,
11. Pour the egg yolk paste back into the meringue and stir evenly with a spatula.
12. Pour into a 28-inch baking pan and bake at 175 degrees for 23 minutes.
13. Mix the water with milk evenly.
14. Sift in glutinous rice flour and tapioca flour
15. Mix well, cover with plastic wrap, and steam for 15 minutes.
16. Coconut oil is put into the flower bag, and the steamed mochi is also put into the flower bag with a scraper, and then rubbed and pressed by hand. Let mochi and coconut oil blend together.
17. Pour out the mochi in the piping bag, and use an electric whisk to beat until it is lifted and has a drawing state.
18. Place the salted egg yolk in the oven and bake for 10 minutes at 185 degrees.
19. The roasted salted egg yolk is pressed into a thick mud.
20. Pour the salted egg yolk into a small pot, add corn oil, sugar, and salt, and mix well. Boil on low heat until bubbling, then turn off the heat and pour it into a piping bag.
21. Salad dressing is also put in a framing bag, there are three in total, mochi, salted egg yolk dressing, and salad dressing. Set aside for later use.
22. The baked cake is buckled upside down on the grill, unmolded, and cut to the small square shape as shown in the picture. A 28-inch gold plate, with all four edges removed. It can be cut into 25 pieces in total.
23. Take a piece of cake and squeeze it with salad dressing.
24. Spread evenly with a spatula.
25. Take another piece of cake, squeeze mochi in the center (cut the mochi with clean scissors after squeezing out), and squeeze salted egg yolk sauce around the periphery.
26. Cover the cake with salad dressing and the cake with mochi mayonnaise. Spread salad dressing on the edges, and roll it in a floss pan. Let the Shanghai moss and pork floss stick evenly around the sides.
27. After the meat floss is covered all around, the salad dressing is applied on the front and back sides. Just stick the Shanghai moss and pork floss evenly.
28. Finally, pat the cake with your hands to tidy up the areas where the floss is not glued.
Tips:1. Personally think that adding mochi will actually make the finished product look better. That kind of brushed feeling is good, haha. But if you eat it yourself, mochi can actually be removed. Just add the salted egg yolk and salad, and, in this way, you can add more salted egg yolk sauce.
2. This cake is salty, so the liquid of the cake base is water instead of milk. Personally, water is more suitable for salty cakes. Of course, you can also use milk.
3. A 28-inch gold plate can make 25 small cakes. Two pieces of cake are stacked together, and the actual finished product of a golden plate can make 12 pork floss cakes. The way to deal with the remaining piece of cake is to eat it!
4. The finished box is a sandwich box, which can hold four.
5. It tastes better after being kept in the refrigerator. The meat floss and the salad dressing are combined, and the taste will be much moist than the freshly made one. Personally, it tastes better than freshly made.
