Seaweed Pork Floss Shellfish
1.
Separate the three eggs with egg white and egg yolk. (Each egg is about 65 grams in shell, and the egg white basin must be oil-free and water-free)
2.
Add 30 grams of corn oil to the egg yolk bowl and stir well.
3.
Add 50 grams of milk and stir well.
4.
Sift in 50 grams of low-gluten flour.
5.
Stir well and set aside.
6.
Add egg whites to the cook machine, and add 30 grams of sugar to the egg white bowl.
7.
Pass until the whisk is raised, with a long bend.
8.
Scoop a tablespoon of egg whites into the egg yolk bowl.
9.
Stir evenly.
10.
Pour the batter into the egg white bowl and stir evenly.
11.
Put the cake paste into the piping bag
12.
Line the baking tray with greased paper.
13.
Squeeze the cake batter into the baking pan.
14.
Put it into the preheated oven, 160 degrees, 20 minutes.
15.
The cake cools slightly, then move it to the drying net and let it cool completely.
16.
Take a piece of cake and cut it in the middle.
17.
Squeeze a little salad dressing on the reverse side and spread it with a spoon.
18.
Paste the other half of the pair together.
19.
Spread salad dressing around the cake.
20.
Put the pork floss in the seaweed and pork floss, and one pork floss shell is completed.
Tips:
Spread more salad dressing between the two cakes will taste better
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