1. Weigh the required ingredients
2. Cut the seaweed into filaments and add it to the pork floss
3. Mix salad oil and yogurt until emulsified
4. Sift in low-gluten flour
5. Mix well
6. Add egg yolk
7. Mix well
8. Add a few drops of white vinegar to the egg white, add salt to the sugar three times to beat the egg whites to a hard foaming state, so that the cake will not shrink easily.
9. Take 1/3 of the meringue and mix into the egg yolk paste
10. Pour back the meringue, cut and mix evenly
11. Preheat the oven at 150 degrees, put the cake paste into a piping bag, squeeze 1/2 paper cup, and shake it
12. Sprinkle pork floss with seaweed and squeeze some salad dressing
13. Squeeze another layer of cake batter, sprinkle pork floss and seaweed, and squeeze salad dressing
14. Put it in the oven and bake for 30 minutes before taking it out
15. "Imported from South Korea, crispy and delicious, Parksonda Sweetheart Monster Seaweed".
Tips:The meringue must be delivered in place. \nLow-temperature baking is more stable, and it is not easy to crack and shrink.
