#便当#seaweed Pork Floss Shellfish
by @That floweropen@
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Pour milk and corn oil into a bowl, and beat with eggs until fully emulsified.
2. Sift in low powder, stir irregularly with egg soaking without dry powder.
3. Add the egg yolk (the cake made by the post-egg method is delicate).
4. Use egg custard to mark irregularly until the egg batter is delicate.
5. Pour granulated sugar into the egg whites (you can also add it in 3 times).
6. The egg whites become wet and foamy, and the egg whites cannot be beaten too hard to make a cake roll, otherwise it will crack when rolled.
7. Take 1/3 of the meringue into the egg yolk paste and mix well.
8. Pour all the egg yolk paste into the meringue.
9. Use an egg squeeze to quickly mix it evenly.
10. Pour into the baking pan.
11. Gently shake a few times (the uneven surface can be smoothed with a scraper)
12. Preheat the middle layer of the oven at 150 degrees in advance for 18-20 minutes (time and temperature are for reference only)
13. The baked cake is out of the oven and dropped lightly to let cool.
14. Use push-push lid to press out small discs.
15. Coat with salad dressing.
16. Put it in a bowl of seaweed and pork floss.
17. Coat evenly with a layer of oily moss and pork floss.
18. Pack it in a crisper.
19. Simple and delicious.
