Seaweed Pork Floss Salad Sandwich Cake #afternoon Tea#
1.
Prepare the materials
2.
In a clean oil-free basin, separate the egg whites and yolks for later use
3.
In another bowl, pour milk and salad oil, salt
4.
The three are mixed and emulsified
5.
Then pour in low-gluten flour and mix with a spatula "Z" method without particles
6.
Then pour in the separated egg yolks and continue to mix well with the "Z" technique
7.
The batter is light yellow and it is in a fluid state.
8.
Whip the egg whites, add a few points of white vinegar to the egg whites to start whistling, add the white sugar in 3 times, and beat it at low speed to give a complete sharp corner.
9.
Put one-third of the meringue into the egg yolk paste and mix evenly
10.
Then pour the egg yolk paste into the original meringue
11.
Continue to mix evenly, do not mix too much or it will defoam
12.
Prepare molds and paper trays
13.
Pour one-third of the batter into the paper tray, add an appropriate amount of seaweed and pork floss, and then squeeze an appropriate amount of salad dressing
14.
Then continue to pour 1/3 of the batter (7-8 full is enough), shake the mold slightly, scatter the seaweed and pork floss and squeeze into the salad dressing
15.
Preheat the oven to 175 degrees, middle level, upper and lower fire, and bake for 35 minutes. Eat it while it’s hot, the hot salad dressing has a different flavor
16.
Finished product
Tips:
For making the batter, please refer to the chiffon cake salad dressing that will burst when heated, so lightly bite, otherwise it will be very hot.
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