1. Separate the egg white and egg yolk into the cooking bowl: add the egg yolk to the fine sugar, stir with the egg yolk until the fine sugar melts, add corn oil to the egg batter, stir with the egg yolk to emulsify, add water to the egg yolk paste, stir evenly, and then Add the sifted flour to get a fine egg yolk paste.
2. Add 5 drops of lemon juice to the egg whites, add white sugar in three times, and beat the egg whites to 8 points, between the wet and dry state (tip: just lift the whisk into a hooked state).
3. Take one-third of the meringue and add it to the egg yolk paste and mix well, then add another third of the meringue and stir evenly. Finally, pour the stirred batter into the remaining meringue and stir it well (small Tips: Don't stir too much to prevent the batter from defoaming).
4. Pour the batter into the baking tray, and the upper and lower fire mode of the Fangtai oven is -180℃. After the preheating is completed, put in the middle layer and bake for 18 minutes, and bake until the surface is golden.
5. Take it out and let it cool, and press the mousse ring into a circle (tip: you can also use a suitable size cup).
6. Coat one side with salad dressing and fold it in half.
7. Spread a little salad dressing and wrap it in the seaweed and pork floss.
