1. Prepare the ingredients first. The warm water is about 70 degrees. Wash and chop the shallots (do not use white shallots, just use shallot leaves), put them in a baking tray, and bake at 150°C in the middle of the oven for 15 to 20 minutes. The purpose is to remove some of the water in the shallots.
2. Separate the egg whites and egg yolks into two clean, oil- and water-free containers, add corn oil to the egg yolks, and stir evenly by hand.
3. Add warm water and stir well, sift in low-gluten arowana flour, and use a "Z"-shaped technique to mix well and set aside.
4. Preheat the oven before the egg whites are beaten. The upper and lower tubes are both at 150 degrees to start preheating. Put a few drops of white vinegar in the egg whites and use a whisk to make coarse bubbles, and then add 50 grams of fine sugar at a time.
5. Use the whisk in the second gear to continue to beat for 1 minute, change to the first gear and continue to beat until the whisk can be lifted by lifting the whisk.
6. Take 1/3 of the meringue into the egg yolk paste and mix well with a spatula.
7. Pour the well-mixed batter back into the remaining meringue, and continue to mix well in cutting and mixing.
8. Pour the well-mixed batter into a baking pan that has been spread with a tarp. The surface is roughly flattened. First, sprinkle with roasted shallots, and then sprinkle with a layer of pork floss. After baking, the moisture of the shallots decreases, and the color becomes dull, but it will not affect the rise of the cake.
9. Put the baking tray into the lower level of the oven that has been preheated to 150 degrees, bake for 30 minutes, and take it out immediately when it is time. Fasten the baking pan upside down on the oil paper, gently tear the oil cloth around the cake to dissipate heat, turn it over again, and let the cake face up.
10. Let the cake cool for a while before cutting it, and the slices will be uneven when cut while hot. The cakes that are used to sweetness are very popular, and they are very popular when they are replaced with savoury ones. The soft cakes are topped with the crispy pork floss on the surface. They are not reserved for breakfast the next day, and they ate them by themselves without knowing it. half.
Tips:1. The thin chives are rare in the north. The chives are only smaller than the scallions. The moisture content of this kind of onions is relatively large. If they are sprinkled directly on the surface of the cake and bake, it will affect the start of the cake, so it should be made in advance. Bake for a while to remove the moisture before use. If it is the kind of fine chives, you can use it directly.
2. The temperature and baking time of the oven must be determined according to the temper of your own oven.
3. This cake is rolled up when it is hot and it is a meat floss cake roll. I sprinkled too much meat floss on the surface, and the meat floss will fall off when I roll it, so I cut it into pieces and ate it.
