Seaweed Pork Floss Shellfish
1.
Prepare the ingredients;
2.
Put water, corn oil and 10g white sugar in an egg-beating bowl and beat until emulsified (that is, the liquid turns white, and the oil is almost invisible)
3.
Sift in low-gluten flour and stir into a uniform batter;
4.
Separate egg whites and egg yolks;
5.
Pour the egg yolk into the batter and stir evenly;
6.
The remaining 30g of white sugar is added to the egg whites in three times, and the egg whites are beaten until they are dry and wet.
7.
First add one third of the egg white paste to the egg yolk paste and mix well, then pour all into the remaining egg white paste and mix evenly;
8.
Pour it into the mould covered with greased paper;
9.
Put it in the middle layer of the preheated oven, the upper and lower tubes are 160 degrees, and bake for about 25 minutes;
10.
This oven has a steam tender baking function. When baking, add 20ml of water to the water inlet to maintain the oven’s dry and wet balance and make the cake softer and more delicate;
11.
After baking, buckle upside down on the cooling rack immediately, tear off the oily paper, and use a mold to press out round cake slices after cooling;
12.
Take a slice of cake, spread it with garlic sauce (or salad dressing) and then cover with a slice;
13.
Then put garlic sauce (or salad dressing) on the surface and roll it in the pork floss a few times;
14.
Finished product
15.
It is fragrant and full of pork floss in one bite, so satisfying!
Tips:
1. The container for egg liquid must be water-free and oil-free, otherwise it will not be easy to send;
2. Be sure to pay attention to the technique when mixing the egg yolk protein paste, do not draw a circle or it will defoam.
