Seaweed Pork Floss Salad Cake

Seaweed Pork Floss Salad Cake

1. Weigh the required raw materials;

2. Prepare paper cups;

3. Separate the egg white and egg yolk. The container must be free of water and oil;

4. Pour milk, corn oil, and salt into another container, and stir by hand until it is emulsified;

5. Sift the flour and add it to the container, stir evenly until there are no particles; (Avoid excessive mixing to prevent gluten.)

6. Add egg yolk painting "Z" type technique and stir well;

7. The stirred egg yolk paste is smooth and fluid;

8. Put a few drops of lemon juice into the egg whites, add fine sugar in three times. Beat until the whisk has a small upright corner;

9. Take one-third of the whipped meringue, add it to the egg yolk paste and mix quickly evenly;

10. Pour the egg yolk paste into the meringue;

11. Use the method of turning and cutting to mix quickly and evenly. Avoid circular stirring and excessive stirring to prevent defoaming; (At this time, you can preheat the oven up and down to 170°.)

12. Put the cake batter into the piping bag, and squeeze 1/3 of the cake batter into the paper cup;

13. Sprinkle pork floss with Shanghai moss and squeeze on Chobe salad dressing;

14. Continue to squeeze in the other half of the cake batter, making it 80% full; lightly shake out small bubbles and sprinkle with Shanghai Moss Floss on the surface, then squeeze into the Kewpie Salad Dressing again;

15. Put the baking tray in the middle of the preheated oven, set the time for 35 minutes;

16. Eat it while it’s hot. The crispy seaweed and pork floss is accompanied by hot salad dressing. The unique flavor delights the entire taste buds! PS: Be careful of hot ⊙∀⊙!

Tips:

1. The baking temperature needs to be flexibly adjusted according to the temperature difference of the own oven;
2. Pay attention to techniques when mixing cake batter to prevent defoaming;