Seaweed Millet Cake

Name: Seaweed Millet Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs egg; 38g Millet cake flour; 20g Corn oil; 15g White sugar; 20g milk; 6 slices Crispy seaweed flakes; a little bit sesame

by Shirley

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

The taste of this cake is between cakes and biscuits. The edges are a bit crispy, and the middle is the soft and waxy texture of the cake. The taste of the cake is sweet with the crispy and umami taste of seaweed, which is very suitable for serving. Afternoon tea.

Ingredients

2 pcs Egg

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38g Millet Cake Flour
20g Corn Oil
15g White Sugar

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20g Milk

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6 slices Crispy Seaweed Flakes
a little bit Sesame

Seaweed Millet Cake

1. Prepare the required materials

2. Spread the crunchy seaweed slices with scissors on a baking tray lined with greased paper

3. Separate egg yolk and egg white for later use

4. Add milk and corn oil to a clean basin

5. Stir with a manual whisk to fully emulsify

6. Sift in the millet cake flour and use a manual whisk to stir until there is no dry powder

7. Put in egg yolk

8. Continue to use a manual whisk to stir evenly with the word "one", and set aside

9. Start to beat the egg whites

10. Add white sugar in three times

11. When the egg whites are sent to the electric whisk, the egg whites are in the state of small hooks.

12. Take half of the egg whites into the egg yolk paste and mix evenly

13. Pour it back into the remaining egg whites and stir again evenly

14. Put the mixed egg paste into a piping bag

15. Squeeze evenly sized batter into the baking pan

16. Preheat the oven and heat up and down at 150 degrees. Bake the middle layer for 20 minutes. Imported from South Korea, crispy and delicious, Parksonda Sweetheart Monster Seaweed

Tips:
For seaweed, choose crispy seaweed.
Then, after squeezing the batter in the baking pan, shake the baking pan to let the batter spread out and store it in a sealed container, and try to eat it as much as possible.