Seaweed Pork Floss Shellfish
1.
Dissolve the milk powder in warm water (you can also directly use 50 grams of pure milk instead), let it cool, add corn oil, stir until no oil stars are visible, and the emulsification is good.
2.
Sift the flour in.
3.
Z-shape and mix until no dry powder is visible.
4.
Add the egg yolk in two batches, and add the next time until it is evenly mixed.
5.
The mixed egg yolk paste is delicate.
6.
Add fine sugar to the egg white three times and beat until it is dry and foamy.
7.
Take one-third of the whipped meringue and put it into the egg yolk paste, and stir evenly from the bottom up, without stirring in a circular motion.
8.
Pour it back into the remaining meringue and mix it evenly in the same way.
9.
The mixed cake batter.
10.
Pour the cake batter into a square baking pan that has been covered with greased paper, smooth the surface with a scraper, and shake out bubbles on the tabletop.
11.
Put it in the middle and lower level of Dongling K40C oven that has been preheated to 170 degrees, and bake for about 18 minutes (the baking temperature depends on the temper of each oven).
12.
After baking, take out the cake, let it dry for 3 minutes and then upside down, tear off the oil paper, let it cool, and cover 16 small cakes with a circular mold.
13.
Spread the salad dressing on the small cake slices, and use more.
14.
Cover with another small cake slice, put salad dressing on it, and glue the pork floss.
15.
Spread the salad dressing and sticky pork floss all around, and the seaweed pork floss shell is ready.
Tips:
The baking temperature depends on the temper of each oven.
