Seaweed Pork Floss Shellfish
by Ming Cuiyan
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Add the egg yolk to the salad oil and beat well, then add the milk and beat well
2. Sift in low powder and beat well
3. Put the egg whites into an oil-free and water-free basin, add lemon juice and beat until coarsely foamed, then add 1/3 sugar and beat well, then add 1/3 sugar (add the sugar in three times) and beat until hard foaming
4. Remove 1/3 of the egg whites into the egg yolk paste and stir evenly, then pour into the remaining egg whites and stir evenly (do not stir in a circular motion to avoid defoaming)
5. Line the baking tray with greased paper
6. Pour in the cake batter to shake out bubbles
7. Put it in the preheated oven and bake at 180 degrees for about 15-18 minutes.
8. After the oven is out, remove the oily paper and let it cool and then use a mold to carve out round cake slices.
9. Prepare seaweed pork floss and salad dressing
10. Take a slice of cake and press it with a scraper
11. Spread the salad dressing and fold in half
12. Put salad dressing on all sides
13. Put it in the seaweed and pork floss and stick a circle.
14. Finished product
