Seaweed Pork Floss Chiffon Cake

Seaweed Pork Floss Chiffon Cake

1. Cut the seaweed into pieces and weigh the floss for later use;

2. Weigh the required raw materials. Separate the egg whites and yolks for later use; the container for the egg whites must be free of water and oil!

3. Take a clean container, add milk, corn, oil, sugar, salt, and stir evenly to an emulsified state;

4. Add the egg yolk and beat evenly by hand;

5. Add the sieved low-gluten flour, draw a "Z" shape and stir evenly until there is no dry powder and no particles;

6. The blended egg yolk paste is fine cotton silk, and the whisk is dripping smoothly when lifted;

7. Add minced pork floss and seaweed, stir and mix well for later use;

8. Next, start to beat the egg whites. Add a few drops of lemon juice to the egg whites (if you don’t have lemon juice, you can use white vinegar instead), and when the whisk is turned on at high speed, add one-third of the fine sugar when it becomes large bubbles. Continue to stir at high speed hit;

9. When the bubbles become fine, add another third of fine sugar, and continue to blow at high speed;

10. When observing the slight lines, add the remaining fine sugar, and turn on the whisk to beat at low speed; at this time, pay attention to the state of the meringue while whisking~

11. Lift the egg beater and the meringue is in an upright, small, sharp, dry state and it is OK;

12. At this time, the oven is preheated at 180°. The water bath method is adopted, and the bottom layer of the oven is filled with about 1cm of hot water with a baking tray, and the second-to-last shelf grill is used;

13. Take one-third of the meringue and the egg yolk paste and stir and mix evenly; be sure to pay attention to the technique, gently draw the "Z" or "J" shape and stir, don't draw circles to easily defoam! !

14. Pour the mixed egg yolk paste into the remaining meringue, and also pay attention to the technique to gently and quickly stir evenly;

15. Pour the mixed cake batter into the prepared hollow mold, and smooth it with a spatula. Hold the edge of the hollow column with your thumb and shake it twice to produce large bubbles. If there are bubbles on the surface, you can use a toothpick to make a few strokes;

16. Put it in the preheated oven. Bake for 60 minutes at 140° and 170°. Do not turn on the oven in the middle of the process and pay attention to the color afterwards. If the color is too early, you need to cover the tin foil in time! (The baking temperature and time need to be flexibly adjusted according to the temperature difference of your own oven)

17. When the baking time is up, take out the mold, shake out the hot air and let it cool and demould;

18. After demoulding, you can cut into pieces and taste. The taste of seaweed and pork floss is amazing! Imported from South Korea, crispy and delicious, Parksonda Sweetheart Monster Seaweed. ლ(´ڡ`ლ)

Tips:

1. The egg yolk paste with seaweed and pork floss is easy to defoam when it is stirred, so you must pay attention to the technique!
2. The baking temperature needs to be flexibly adjusted according to the temperature difference of your own oven!
3. It is better to choose light salt for seaweed, eat it as soon as possible after opening or store it in a sealed container to prevent moisture!