Seaweed Pork Floss Shellfish

Seaweed Pork Floss Shellfish

1. Prepare ingredients: 70 grams of low-gluten flour, 3 eggs, 50 grams of milk, 60 grams of white sugar, 50 grams of salad oil, salad dressing, appropriate amount of pork floss

2. Separate the egg yolk and egg whites and place them in a water- and oil-free basin

3. Use a manual whisk to mix the salad oil, milk and egg yolk thoroughly

4. Sift in low-gluten flour, mix the flour and egg liquid evenly, not making circles, it is easy to become gluten

5. Add 7-8 drops of lemon juice to three egg whites and stir at low speed until there are fish bubbles. Add sugar for the first time

6. Whip at high speed until the egg whites become delicate, add sugar for the second time

7. Continue to beat until the egg white has obvious lines. Add sugar for the third time

8. Finally, send it until sharp corners appear on the whisk

9. Take 1/3 of the egg white and add it to the egg yolk, and stir a few times

10. Then pour all the egg yolk paste into the egg whites and mix evenly without making a circle

11. Spread greased paper on the baking tray, then pour the adjusted cake liquid into a disposable piping bag, and squeeze out the egg paste

12. Put it in the middle layer of the preheated oven, 160 degrees for about 15 minutes, and the cake can be evenly colored

13. Prepare seaweed pork floss

14. Squeeze salad dressing on the bottom of the baked cake slices

15. Cover with another slice of cake

16. Then squeeze the salad dressing on the top of the cake (squeeze on both sides, spread evenly

17. Finally, just wrap the pork floss

18. Very fragrant, good taste...

19. Finished picture

Tips:

The floss can be your favorite floss. The temperature of the oven should be adjusted according to the temperature of your own oven.