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;
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