Savoury Seaweed Pork Floss Scallops
by Lost love
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Corn oil and milk are weighed by baking and weighing. Add them to an oil-free and water-free basin, and stir until the oil and milk are emulsified and appear milky white.
2. Add 4 egg yolks.
3. Sift the low flour in advance, pour in and mix with egg yolks.
4. Stir until there are no particles and mix well.
5. Divide the granulated sugar into the egg white part three times and stir at a low speed until neutral foaming, as shown in the picture, with a small hook.
6. Add the egg white part to the egg yolk in two batches, mix evenly from the bottom up, do not make a circular motion, finally add the egg yolk paste to the egg white paste, mix evenly from the bottom up.
7. Spread the mold into the cake paper and pour the cake batter into the mold. Shake gently to avoid defoaming.
8. Preheat the oven at 160°C for 5 minutes, then heat up and down at 160°C and bake for 25 minutes. The size of each oven brand is different, and the set time and temperature can be adjusted separately.
9. Prepare a round die cutting die.
10. Cut in half and spread the salad dressing evenly.
11. Sprinkle in pork floss and seaweed.
12. Take the other half of the cake and put it together to complete.
13. Finished picture. Come for breakfast, it tastes good.
14. Finished picture.
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