Seaweed Pork Floss Shellfish

Seaweed Pork Floss Shellfish

1. Prepare the required materials and quantity.

2. Find a clean basin, pour milk, corn oil and 10 grams of white sugar.

3. The liquid is fully stirred to emulsify the liquid.

4. Sift and add 50 grams of low-gluten flour.

5. Mix the batter with a zigzag technique.

6. Add the egg yolk to the batter.

7. After the batter is evenly mixed, set aside and set aside. At this time, preheat the oven.

8. Add the white sugar to the egg whites in 3 times, and the egg whites are beaten until the egg beater is lifted.

9. Take one-third of the egg white and put it in the egg yolk paste and mix it evenly with a J-shaped technique.

10. Pour the egg yolk paste back into the meringue and mix well in the same way.

11. Pour the cake batter into a baking tray covered with greased paper, shake the baking tray 2 times to remove the bubbles in the cake batter.

12. Put the cake batter in the oven, heat up to 120 degrees, and bake at 150 degrees for 20 minutes.

13. Take out the baked cake and let it cool.

14. Use the mouth of the bowl to press out the shapes and take out the cakes separately.

15. Cut a round cake slice into 2 equal pieces.

16. Spread the right amount of salad dressing on the bottom of the cake, and put the seaweed and pork floss on the side.

17. Coat the outer layer of the cake with salad dressing and cover it with seaweed and pork floss.

18. All the seaweed and pork floss are prepared for a group photo.

Tips:

1. If there is no suitable tool to cut the cake slices, you can pour the cake paste into the piping bag, and directly squeeze a round cake shape of a suitable size on the oil paper.
2. Seaweed pork floss can be replaced with original flavored pork floss.